Instructions

Strawberry Margarita Sauce

1. Place all ingredients into a large pot and bring to a boil.  Reduced heat to a simmer and continue to cook for 25 minutes or until slightly thickened.
2. Using an immersion blender or a potato masher, blend strawberry margarita sauce until desired consistency.  Store in an air tight container in the refrigerator.

Soft Pretzels

1. In a small saucepan, heat milk, water and sugar until warmed.  Place into the bowl of your stand mixer. Sprinkle with yeast and let sit for 5 minutes or until foamy.  Add in 2 1/3 cups flour, butter and 1 1/4 teaspoon salt.  With the hook attachment of your stand mixer, beat on low speed for 2 minutes or until combined.  Increase speed to medium low and beat for 8 additional minutes.  If the dough seems too sticky, add in additional flour.
2. Flour a work surface and turn out dough onto surface.  Knead a few times, shape into a ball and place into a ball coated with cooking spray or olive oil.  Turn the ball so the entire surface is covered in oil.  Cover and let rise in a warm place for 1 hour.*
3. Preheat oven to 450 degrees f.  Line a large baking sheet with parchment paper or a Silpat.  Turn out dough onto clean work surface and divide into 8 pieces.  Roll each piece into a 25 inch rope.
4. To shape the pretzels, form a U shape.  Cross the ends over each other twice, then lift the ends across to the bottom of the U shape and press to seal.
5. Place 3 cups water into a large bowl and stir in baking soda.  Submerge each pretzel dough into the water for 10 seconds, remove with a slotted spoon and place onto a paper towel to blot the bottoms dry.  Place onto prepared baking sheet.
6. Into a small bowl, mix together egg yolk and water.  Brush mixture over each pretzel and sprinkle with salt, if desired.
7. Bake in the oven for 9-11 minutes or until golden brown.

*Whenever I need a dough to rise, I place the bowl, with dough, onto a heating pad, set over low and cover with a towel.