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One of my favorite furniture items in the Lord of the Rings Online is the Table with Sausage and Pretzels. I have been wanting to try my hand at this recipe for a long time, and on LOTRO Stream this morning, Olivia and I finally got to make it!
Don’t let homemade pretzels intimidate you: the dough is remarkably easy and quick to make with a standing mixer, and the shaping of the dough is fairly simple too. Make sure to cut your dough into 12 pieces equal in size, roll out to 18-inch ropes, and form using this method. I like to think of it as 1) make a horseshoe; 2) shape horseshoe into a bow.
The sausage in this recipe is store bought and should be cooked in a lightly greased Dutch oven for 12-15 minutes, until brown all over and cooked all the way through.
Pretzels and Sausage
Ingredients
- 1 ½ cups warm water (105-110F)
- 2 Tbl. sugar
- 1 Tbl. kosher salt
- 2 ½ tsps. active dry yeast
- 4 ½ cups all purpose flour
- 4 Tbl. salted butter
- ⅔ cup baking soda
- olive oil, for greasing your mixing bowl
- 1 egg, beaten with 1 Tbl. water
- kosher salt, for sprinkling
- Sausage links, for frying
Instructions
Combine water, sugar, salt, and yeast in a standing mixer. Sit until foamy.
Using the dough hook, mix ingredients together, slowly adding in the flour and butter.
Knead on a medium speed until the dough begins to pull away from the sides and is a smooth, elastic texture, about 5 minutes.
Turn dough out onto a clean surface and thoroughly clean out your bowl. Coat evenly with olive oil and return dough to the bowl. Coat your dough ball well and cover with plastic wrap or a wet, warm tea towel. Set for one hour or until dough has doubled in size.
Preheat oven to 425F. Line baking sheets with parchment paper (a Silpat mat works great too).
Bring a large pot of water to a boil—I use our 8 quart dutch oven—and add baking soda. Water should be at a rolling boil when you add your pretzels.
Turn dough out onto a lightly oiled work surface and divide dough into 12 pieces. Roll each piece into an 18-inch rope.
To shape your pretzels: make a horseshoe shape and bring the corners down to create the traditional pretzel knot. Press bottom corners of the pretzel to seal edges. Transfer to a parchment-lined baking sheet.
Place pretzels into your boiling water, one at a time, for about 30 seconds. Remove from water and drain well. Return to baking sheet (six pretzels per sheet, spaced about 1-inch apart). Brush with egg wash and sprinkle with kosher salt.
Bake for 10-12 minutes, or until a dark, golden brown color. Transfer to a cooling rack for several minutes before serving. Serve with spicy mustard and sausages.*
*To cook sausage links, clean out your Dutch oven and lightly grease. Place in six Bratwurst sausage links and fry on each side (with lid on) over medium heat until golden brown and cooked all the way through.
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