Appetizers, Cocktails, Food
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Beach Treat: Stuffed Pretzels and White Sangria

I was at the beach for a few days so I wanted to make a little bite size snack that would travel well and of course a cocktail! I stuffed my pretzels with onion jam, gruyere, and ham. I also made a herb de provence dijon mustard. These little guys are so perfect for beach snacking, way better than a big sandwich. As for the cocktail, cool refreshing sangria with a little something special with the addition of St~Germain. I just have to say I am totally obsessed with St~ Germain. I just love it!  It adds great flavor to so many drinks. A definite staple for your bar.

Stuffed Pretzels

* This makes enough for about 18-24 pretzels, double for more they go fast!

  • 1 ¼ tsp  active dry yeast (about half a packet of yeast)
  • 3 tbs brown sugar
  • 2 tbs  warm water (110-115°F)
  • ½ cup plus 4 tbs warm heavy cream (110-115°F)
  • 1 tsp salt
  • 2 ½ cups bread flour
  • 6 cups water
  • 4 tsp baking soda
  • 2 tbs melted butter
  • Coarse salt
  • Choice of filling
Stir together yeast, 1 tbs brown sugar, and warm water in a large bowl and let stand until foamy, 5 to 8 minutes. If the mixture does not foam, start again. In another bowl, add the remaining 2 tbs of brown sugar, salt and the warm heavy cream. Stir until sugar and salt are dissolved.
Add the heavy cream mixture to the yeast mixture along with 1 cup of flour. Using a wooden spoon, stir flour mixture, adding ½ cup dough when necessary until a soft dough forms. Once the dough is formed, kneed for about a minute on a lightly floured surface.
Transfer dough to another bowl and cover with plastic wrap and let rise for about 2 hours. When dough is ready, it will be doubled in size.
Now it’s time to roll out your dough. Divide your dough in two pieces (if you doubled the recipe, divide into four pieces) On a floured work surface, roll out dough into a long rope, then using your rolling pin, roll flatten into a rectangle. Sorry I didn’t measure how long, I got it, but probably about 12 inches give or take. Make sure the longest portion of the rectangle is facing you when you re rolling out the dough.
Take your choice of filling and spread on the lowest portion of the rectangle that is closest to you. The take that bottom edge and stretch the dough over the filling, rolling the dough into a tight rope/log shape. Cut dough into bite size pieces.  Place on a sheet pan lined with parchment paper.  Let pretzel bites rest uncovered about a half hour.
Add the 6 cups of water to a large pot and bring to a boil. When water begins to boil, reduce heat slightly and add baking soda. Cook bites for a few seconds, turning making sure to get both sides. Using a slotted spoon, transfer pretzels back to the parchment lined sheet pan.
Bake in  400 degree oven for about 15 minutes until pretzels are golden brown.  When pretzels are done, brush with melted butter and sprinkle with salt.
Herb de Provence Dijon Mustard
  • 1/3 cup Dijon mustard
  • 1 tbs prepared horseradish sauce
  • 1 tbs honey
  • 1 tsp Herb de Provence
Mix all ingredients until combined
White Sangria
  • 1 bottle Sauvignon Blanc
  • 1 pear diced
  • 1 cup diced strawberries
  • 1 peach diced
  • ½ tsp vanilla bean paste or vanilla extract
  • 1 cup St~ Germain
Combine all ingredients and refrigerate overnight to allow flavors to combine.

 

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