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    Preseason Appetizers

    Posts: 13
    in EggHead Forum
    Been using this preseason to work on the finger food.....
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    • Posts: 1,336
      Pass the mustard please.  Looks great.
      Go Gamecocks!!!
      1 XL, 1 MM
      Smoking in Aiken South Carolina
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    • Posts: 14,544
      Oh hell yes. 
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    • Posts: 435
      Beer cheese!
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    • Posts: 1,838
      Those are beautiful!
      XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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    • Posts: 3,865
      Very impressive work!
      Stillwater, MN
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    • Posts: 6,629
      I’m in!!!
      Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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    • Posts: 11,379
      Wow!  Please feel free to pass along the details.  They look ridic
      =======================================
      XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
      Tampa Bay, FL
      EIB 6 Oct 95
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    • Posts: 575
      I don't think anyone has posted a pretzel bake yet.... Kudos for that and WOW those look amazing!!!
      Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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    • Posts: 598
      thetrim said:
      Wow!  Please feel free to pass along the details.  They look ridic
      +1 on the details. Those look great!
      Sudbury, Ontario
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    • Posts: 16,568
      As stated above, details please!
       
      But, gotta admit, a hot pretzel is the last thing I want right now; it just don't feel right watching the vikings/seahawks when its in the 90's outside yet.  And supposed to hit triple digits again this next week, poor schoolkids!
       
      Right now the only finger food I'd be into is sushi, or a cold cucumber/salt shaker.   
      ___________

      "They're eating the checks!  They're eating the balances!"  

      Ogden, UT


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    • Posts: 13
      edited August 2019
      It’s really easy....I started doing it because my kids are young and love to snack on them instead of chips, junk etc.  

      Here you go:
      Start with a batch of BGE pizza dough. 
      https://biggreenegg.com/recipes/pizza-dough/

      Then after proofing divide in to eight equal portions. 

      I hand roll each portion into a rope about 20-24” about 1/2 - 3/4” thick.  

      Tie into a pretzel knot and let rest about 20 min.  (Make a U then twist the ends and fold over)

      Boil a few quarts of water with 3/4 cup of baking soda.  

      Set the soft pretzels in the boiling water for about 30 - 45 sec each.  Then set on a drying rack.

      Get the egg with a pizza stone to a good 400-425.  (I like to dust with a little cornmeal)

      Salt pretzel and set on pizza stone until golden brown.  Maybe 12-15 min.  

      When done brush with a little melted butter.  

      Promise it will be the best pretzel you’ve ever had.  


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    • Posts: 6,922
      Botch said:
      As stated above, details please!
       
      But, gotta admit, a hot pretzel is the last thing I want right now; it just don't feel right watching the vikings/seahawks when its in the 90's outside yet.  And supposed to hit triple digits again this next week, poor schoolkids!
       
      Right now the only finger food I'd be into is sushi, or a cold cucumber/salt shaker.   
      I get what you are saying. I have the prize watermelon from the garden to cut tomorrow.
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    • Posts: 459
      These will be added to our annual Oktoberfest menu!  Thank you for posting. 
      IL 
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    • Posts: 15,172
      Gamecockeggman said:
      Pass the mustard please.  Looks great.
      How the heck have you been? 
      Ellijay GA with a Medium & MiniMax

      Well, I married me a wife, she's been trouble all my life,
      Run me out in the cold rain and snow
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    • Posts: 13
      Botch said:
      As stated above, details please!
       
      But, gotta admit, a hot pretzel is the last thing I want right now; it just don't feel right watching the vikings/seahawks when its in the 90's outside yet.  And supposed to hit triple digits again this next week, poor schoolkids!
       
      Right now the only finger food I'd be into is sushi, or a cold cucumber/salt shaker.   
      Well I’m in So Louisiana....so damn near everything gets baked outside in the egg until October.  
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