Baking Day

Fresh from the oven:
* Homemade French Toast Sticks - see this recipe (the only changes I made were to use White-Wheat Bread instead of Whole Wheat and I used sugar-free syrup instead of maple syrup)
* French Vanilla Scones - my Winter Spice Scone recipe but with French Vanilla creamer substituted
* Soft Pretzels - These aren't hard to make but take a little time - WELL worth it!

Fresh from the freezer:
* Frozen Honey Yogurt

Soft Pretzels
1 tabl. sugar
1 tabl. yeast
5-6 C. all-purpose flour
1 tabl. salt
2 tsp. oil
2 tabl. baking soda
1 large egg
Coarse or pretzel salt
Cooking spray

Pour 2 C. very warm water into a large bowl. Add sugar, and stir to dissolve. Sprinkle with yeast; let sit 5 minutes; yeast should bubble. Mix in 1 C. flour with wooden spoon. Add in salt and another 4 C. flour; mix well. Add another 1/2 C. flour, and mix well with hands. Transfer to a lightly floured surface and knead for 2-3 minutes until smooth. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning to coat. Cover with a kitchen towel; leave in a warm spot for 1 hour, or until dough has doubled in size. Heat oven to 450. Lightly spray two baking sheets with cooking spray; set aside. Punch down dough. Transfer to a lightly floured surface. Knead once or twice, divide into 16 pieces and wrap in plastic. Roll one piece of dough at a time into an 18" long strip. Twist strip into pretzel shape; transfer dough to prepared baking sheet. Cover with kitchen towel. Continue to form pretzels; eight will fit on each sheet. Let the dough rest until it rises slightly, about 15 minutes. Meanwhile fill large, shallow pot with 2" of water. Bring to a boil. Add baking soda. Reduce to simmer; transfer 3-4 pretzels to water. Poach one minute. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached. Beat egg with 1 tabl. water. Brush pretzels with egg wash. Sprinkle with salt. Bake 12-15 minutes, until golden brown. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, and will keep at room temperature, uncovered, for two days. Do not store in covered container.