Hot Baked Pretzels

Pretzels are commonly thought to have originated in Bavaria, but they can be traced back to Roman times. Legend says that the crossed ends represent arms folded in prayer.

Easy to make, allow one hour to rise, these pretzels are a great fall addition to an Oktoberfest party or stack them up on dowels and take-along to the weekend tailgate. Mustard optional!

Hot Baked Pretzels Recipe

Makes 12 large pretzels

1 teaspoon brown sugar

4 teaspoons active dry yeast

1 1/4 cups warm water, 120 degrees F

4 1/2 - 5 cups all-purpose flour

1/4 cup granulated sugar

1 1/2 teaspoons salt

1 Tablespoon Olive oil

For Pretzel Wash:

1/2 cup baking soda

4 cups hot water

For The Topping:

1/4 cup kosher salt

Optional Additional Toppings: caraway seeds, sesame seeds, Parmesan cheese

In a small bowl, dissolve yeast and brown sugar in warm water. Let yeast bloom for 10 minutes.

In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the dough is too wet add the remaining 1/2 cup a flour a little at a time. Knead the dough until smooth and it comes off the sides of the bowl cleanly about two minutes; then remove to a floured board and knead for a total of about 4-5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place (about 80 degrees) until doubled in size, about 45 minutes to 1 hour.

Preheat oven to 450 degrees F.

In a large bowl, dissolve baking soda in hot water.

When risen, turn dough out onto a large lightly floured cutting board and divide into 12 equal pieces. Roll each piece into a rope about eight inches in length, and twist into a pretzel shape. With a large skimmer, dip each pretzel dough into the baking soda solution and back on cutting board, top each pretzel with salt and any other optional topping.

Place pretzels on a greased baking sheet, bake for 8 minutes, or until browned.

From Adventures in Grilling Cookbook, by George Hirsch with Marie Bianco.

sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Hampton Baking Co.

Tune-in GHL Create TV Marathon Cold Weather Comfort Sat Dec 2nd 7AM, 11AM/ 7PM, 11PM + Sun Dec 3rd 1PM + 5PM  

When I learned my craft, :) it was instilled by my chef mentors and my Nana - that only the finest ingredients should be used when baking.

Think tender and naturally sweet! I am proud to offer what I bake for my family, friends - NOW making it available to YOU TOO!.

And, in keeping with my decades of philanthropic work, every purchase will benefit a community cause near and dear to me that will benefit those needing a hand up.

I hope that when you are purchasing gifts this season you think of the Hampton Baking Co. LIMITED EDITION Holiday Biscotti Gift Box assortment as that a very special gift!

My Pastry Team & I thank you, and may you have a blessed holiday! 

Click for additional information

sold out

Hampton Baking Co. LIMITED EDITION Holiday Savory & Sweet Biscotti Gift Box 

Sale Price:$29.99 Original Price:$34.99

Add To Cart

sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Add to Cart

Seasonal Flatbreads

When it comes to making any type of flatbread pizza let imagination and the season rule your toppings. I love this Curry Chic Pea + Carrot style flatbread when there is a chill in the air. And, flatbreads are a great do ahead snack for holiday entertaining! 

Curry Chic Pea + Carrot Flatbread Pizza

Makes four servings

 chefgeorgehirsch.com | George Hirsch Lifestyle

For the Pizza Dough Recipe

For the toppings:

Cooked Chick Peas, pureed; Sweet Carrots, sliced thin + blanch—keep crisp; Sweet Onions, sliced thin; Leeks, split + sliced this; Garlic, sliced; olive oil

Mix all the above and add curry powder, thyme, coarse sea salt, and black pepper to taste. 

Drizzle top of dough with olive oil before baking. 

425 degree F. oven 5-7 minutes

Mix Dough and place in a bowl lightly coated with olive oil. Cover loosely with a towel or plastic wrap. Place in refrigerator overnight. 

Next day, pre heat *oven to 475 degrees F. 

Stretch out dough to a rectangular shape and cut into two pieces. Sprinkle a teaspoon of fine grind corn meal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of corn meal. Brush top lightly with olive oil. 

Place toppings in this order on dough; potatoes, onions, feta, olives and olive oil. Sprinkle slightly with sea salt and fresh ground black pepper. 

Bake for 8-10 minutes or until pizza flatbread crusts are fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It will have a hollow sound when done. 

sold out

Add to Cart

George Hirsch Living it UP! cooking & lifestyle book

Quantity:

Add to Cart

Flatbread Pizza as seen on George Hirsch Lifestyle

Potato Flatbread Pizza as seen on George Hirsch Lifestyle

When it comes to making any type of flatbread pizza let imagination and the season rule your toppings. I love a caprese style pizza when there is an abundance of vine ripe tomatoes. My white flatbread pizza is also a crowd pleaser with its warming crunchy toppings.

Potato Flatbread Pizza as seen on George Hirsch Lifestyle

Potato Flatbread Pizza

Makes four servings

 chefgeorgehirsch.com | George Hirsch Lifestyle

For the Pizza Dough Recipe

For the toppings:

Baby Yukon Potatoes, sliced thin

Cipollini Onions, sliced thin 

Feta, crumbled

Calamata Olives, pitted and sliced

Drizzle top with olive oil before baking. 

425 degree F. oven 5-7 minutes

Mix Dough and place in a bowl lightly coated with olive oil. Cover loosely with a towel or plastic wrap. Place in refrigerator overnight. 

Next day, pre heat *oven to 475 degrees F. 

Stretch out dough to a rectangular shape and cut into two pieces. Sprinkle a teaspoon of fine grind corn meal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of corn meal. Brush top lightly with olive oil. 

Place toppings in this order on dough; potatoes, onions, feta, olives and olive oil. Sprinkle slightly with sea salt and fresh ground black pepper. 

Bake for 8-10 minutes or until pizza flatbread crusts are fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It will have a hollow sound when done. 

Click for

Caprese Flatbread Pizza as seen on George Hirsch Lifestyle

sold out

Add to Cart

George Hirsch Living it UP! cooking & lifestyle book

Quantity:

Add to Cart

Castraure

Join me several times weekly on CreateTV + plus check local PBS listings

The isles of the Lagoon of Venice, and the Venetian coastal area is famous for its high quality castraure (baby artichokes). They are much smaller than Globe or Roman artichokes, and because of their size, they are very tender and flavorful.

The castraure are the first buds to come from the plant each year. A single artichoke plant produces more than one hundred hearts of artichokes. The most famous island for castraure production is the isle of Isola di Sant'Erasmo.

St. Erasmus is the largest island in the Venetian lagoon, only sparsely populated. In Venice's countryside, this agricultural area produces the renowned castraure. Unlike all of Venice’s canals and buildings, St. Erasmus’s landscape is flatlands with rural farms and homes; a pleasant change from the St. Marks Square crowds. 

Although castraure are only a spring time delight and hard to get outside the markets of Venice, there is an ample supply of Globe Artichokes in the U.S. from Castroville, Monterey County CA. Including soon to be available frost-kissed. Yes just as good, but somehow not quite the same as when I eat them canal side in Italy!

Buying Tip:

Select plump and heavy artichokes for the size with thick, green, tightly clinging leaves. 

It's ideal if you can get “frost-kissed artichokes". Fall and winter artichokes are usually darker or bronze-tipped with a whitish, blistered appearance because of frost, so-called "winter-kissed." These are the most tender with intense flavor. Look for tender green on the inside of petals. Frost-kissed artichokes are available only when temperatures in the growing area falls below 32 degrees.

Carciofi Fritto

Cut baby artichokes lengthwise into two parts, then split into wedges. Toss artichokes in paper bag with flour, remove from bag and dip in gently beaten egg whites. Then dip in beaten egg yolks seasoned with pinch of fresh thyme, sea salt and black pepper. Put the yolk covered artichokes back in paper bag with more flour. Shake off excess flour and gently lay the pieces one by one in a pan with hot oil. When they are golden color remove.

Serve immediately with fresh lemon wedges and lemon aioli. 

My Classic Aïoli Recipe

chefgeorgehirsch.com | from George Hirsch Living it UP! cookbook 

*8 large garlic cloves, peeled and roughly chopped
Coarse sea salt
1 Tablespoon Dijon Mustard
3 large egg yolks, at room temperature
1 1/2 cups extra-virgin olive oil
Juice of 1/2 fresh lemon
A couple drops of water
Fresh ground black pepper

Always use caution with raw eggs. And this sauce must be kept chilled after it is prepared. 

In a food processor or preferably a mortar pound the garlic cloves with pinch of sea salt and Dijon mustard until a thick paste forms. Add in the egg yolks and begin adding in the olive oil a few drops at a time with a fork or whisk. Continue to add the olive oil in a steady stream as the aïoli begins to thicken. Stop and add a few drops of lemon juice, gradually add remaining olive oil and a few drops of water if the sauce becomes too thick. When all of the oil has been incorporated, season the aïoli with additional lemon juice, sea salt and pepper to taste.

Serve chilled. The aïolii can be tightly covered and refrigerated overnight. 

*A classic aïoli is made with raw garlic but again I prefer using caramelized garlic in place of raw garlic which offers a much sweeter and nuttier taste.