Nice out but Cold, then Back indoors to make Pretzel Bones, yum!

Today was sunny but cold. No walk today 'cause the morning was spent running back and forth thawing out the water then getting the heat lamp working for the chickens. So, I played a little ball and watched the Neighbor kids play hockey on the lake (mostly skate on their bums if you ask me). We then went into the front pasture and checked on our buried Christmas bone supply.

Here I am in front of our place and yes, the Christmas decorations are still up, meanwhile Pretzel Bones are baking in the oven (the recipe follows).

Performing my Dog-given job as Official Taste Tester. I'll give them a pass, that is to say, "Pass some me some more!". And they are still warm...so crunchy.

 

My adopted Cat, "Mr. Personality", is trying to persuade me to share.  Not this time, Mr."


Here is the recipe, as promised:

OLIVE OIL, ROSEMARY & BLACK PEPPER PRETZEL BONES           preheated oven 400 F

5 C      Flour
1/4 C   Lukewarm water
1 tsp    Sugar
1 T      Yeast
1/4 C   Olive oil (or butter if you aren't lactose intolerant)
1 tsp    Finely chopped rosemary
1/2tsp  Crushed black pepper
1 bottle beer

Soup pot of broth or stock of your choice gently simmering

Proof yeast in lukewarm water and sugar. Mix all dry ingredients together then dump in wet ingredients, adding enough beer to make a soft slightly sticky dough. Kneed dough for 8 minutes. Divide into 1oz balls and roll out onto 1' long snakes. Join ends of snake to make circle then twist into a bone shape. Let rest 10 minutes. Drop into broth for 1 minute (flip) then remove onto dish towel. Bake on a parchment lined cookie sheet for 20 minutes. Let cool and eat them up, they are best warm.

NOTE: If your person would like to make a pretzel or two for herself, try 31/2 oz. doughball and adjust baking time. Enjoy!