LAB 1 - Chocolate Chip Cookies

 

The first lab you will be making chocolate chip cookies. This lab will allow you to learn your way around the kitchen.

I will print you out the recipe.

LAB 2 - Pretzel

What you'll need:
1 cup milk
2 Tbsp white sugar
2 tsp instant dry yeast
2 Tbsp butter, softened
2 1/4 cups all-purpose (plain) flour plus more for kneading
1/2 tsp salt
1 cup water
1 1/2 Tbsp baking soda
2 Tbsp butter, melted 
1 Tbsp pretzel salt or coarse grind salt

Heat milk to 100-110*F and pour into a large bowl. Add in sugar and sprinkle yeast on top. Let 'proof' for 10 minutes. Add in salt, softened butter and half the flour. Stir to make a batter. It does not need to be smooth, lumps are fine. Add in remaining flour and mix. Once it starts to come together, knead in the bowl for a minute or two to get everything into the ball of dough. Dust a working surface with flour and turn down out and knead an additional 2-3 minutes. Don't add too much flour to your bench. The dough will be and is supposed to be soft. Put dough into an oiled bowl, cover and let rise in a warm place for 1 hour or until doubled. 

Meanwhile, heat water to a near boil, add to a small bowl and whisk in baking soda to dissolve. Set aside. 

Once dough has doubled in size, turn out onto a work surface and cut into 6 equal pieces. Roll each into a 30" long rope. Shape into the classic pretzel shape and submerge into the baking soda solution for 10-15 seconds. Transfer to a greased or silicone baking mat lined cookie sheet. Sprinkle with pretzel salt and finish remaining dough.

Bake in a preheated 450*F oven for 9-11 minutes until golden brown. Remove from oven and brush with remaining melted butter. Serve immediately or store in an airtight container for later. Serve with cheese sauce or mustard. Makes 6 soft pretzels. Enjoy!!