What goes better with pretzels? Cheese or Chocolate? If you ask the Peanut Butter, it’s definitely the Chocolate! In today’s recipe combo, I took the Soft Pretzel Leaves and dipped them in the Chocolate Peanut Butter dip. To add a little texture I sprinkled some crushed Vanilla Wafers after dipping the pretzel.
These recipes are really easy, the preparation of the dough is probably the most complicated part of the pretzel recipe, but even that is not all that complicated. I hear from a lot of my readers that yeast is something that they are a little afraid or inexperienced in using. Don’t fear the yeast!
There are two common types of yeast, active dry yeast and instant or rapid-rise yeast. I use both and they can be used interchangeably, the bigger difference between the two types is the granule size. Active dry yeast needs to be dissolved in water because it has a larger granule. Instant or rapid-rise yeast has a much finer granule and can be mixed right into dry ingredients. I prefer to use the active dry yeast, which requires you to “proof”. Proofing yeast is dissolving the yeast in warm water and sugar. This activates it and it’s a really simple and easy process. If you go the instant yeast route, you can mix that directly in with your ingredients, but you will need to add an extra 15 minutes of rise time. Basically, you are waiting for the yeast to “proof” itself using the moisture from your ingredients. Either way, the yeast needs to dissolve at some point in the pre-baking process. So if you remember that “proofing” is simply activating the yeast with warm water and sugar, then using yeast is really easy and is a gateway to some really great baking techniques.
One thing to keep in mind with any yeast, the best results in using yeast happen when you follow the instructions on the package, then continue with the recipe.
I encourage you to try out this recipe with your family, I made this with my girls and we had a great time making the leaves with cookie cutters. If you don’t have cookie cutters, you can also try to make pumpkins.
To make the pumpkins, roll 5, 2 inch x 1/4 inch sticks. Lie one stick down, then place another stick on each side of the middle stick, connecting at the bottom and slightly lower from the top (leaving room for a stem). Then do the same with the last two. If you want a larger pumpkin, change your roll to 5, 3 inch x 1/2 inch sticks. I find the larger pumpkin is a little easier to dip. To dip, I typically take a pumpkin or leaf and dip the salted face into the chocolate so that it is completely coated then, I sprinkle the crushed Vanilla Wafer over it before placing it on a baking rack.
I have also served the Peanut Butter Chocolate dip as a side by simply ladling a serving onto a plate with the pretzels, or drizzling the dip over the top of the pretzels. I really don’t think there is a wrong way to serve this combination!