Classic Macaroni & Cheese with Sourdough Bread Crumb Topping

This cheesy pasta lived up to its title as “classic.” The combination of cheeses gave it the perfect velvety texture. We ate it as part of my husband’s birthday feast this year. Everyone loved it!

The recipe was adapted from The New Best Recipe All-New Edition from the Editors of Cook’s Illustrated. The original recipe also notes that the recipe can be halved and baked in an 8-inch square baking dish. Great.

Yield: one 9×13-inch casserole: Serves 6 to 8 as a main course or 10 to 12 as a side dish

For the Bread Crumb Topping:

• 6 slices (about 6 ounces) good-quality white sandwich bread, torn into rough pieces (I used Trader Joe’s Sourdough sandwich bread)
• 3 T cold unsalted butter, cut into 6 pieces

For the Casserole:

• 1 pound elbow macaroni (I used Trader Joe’s)
• salt
• 5 T unsalted butter
• 6 T all-purpose flour
• 1 1/2 tsp dry mustard
• 1/4 tsp cayenne pepper
• 5 cups milk (whole, low-fat, or skim okay)(I used 3 cups whole and 2 cups low-fat)
• 8 oz Monterey Jack cheese, shredded (2 cups)
• 8 oz sharp cheddar cheese, shredded (2 cups)

To Prepare the Bread Crumbs:

1. In the bowl of a food processor, pulse the bread and butter until the crumbs are no larger than 1/8-inch, about 10 to 15 pulses. Set aside.

To Prepare the Pasta & Cheese:

1. Adjust an oven rack to the lower-middle position and heat the broiler.
2. Place a 9×13-inch broiler safe baking dish on a rimmed baking sheet. (I also covered the enameled handles of my baking dish with foil to protect them from the heat of the broiler.)
3. Bring 4 quarts of water to a rolling boil in a Dutch oven over high heat. Add the pasta and 1 tablespoon of salt and stir to separate the noodles. Cook until the pasta is tender (NOT al dente).
4. Reserve 1 cup of pasta cooking water (for reheating leftovers). Drain in a colander and set aside.
5. In the now-empty Dutch oven, heat the butter over medium-high heat until foaming.
6. Add the flour, mustard, and cayenne; whisk well to combine. Continue whisking until the mixture becomes fragrant and deepens in color, about 1 minute. (I used a flat whisk.)
7. Whisking constantly, gradually add the the milk; bring the mixture to a boil. The mixture must reach a full boil to fully thicken.
8. After the mixture comes to a boil, reduce the heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes.
9. Remove from the heat and whisk in the grated cheeses and 1 teaspoon of coarse salt. Whisk until the cheeses are completely melted.
10. Add the pasta to the cheese sauce and cook over medium-low heat, stirring constantly, until the mixture is steaming and heated through, about 5 to 6 minutes.
11. Transfer the mixture to the baking dish and sprinkle the top evenly with the bread crumbs.
12. Broil until the crumbs are deep golden brown, about 3 to 5 minutes, rotating the pan if necessary for even browning. (I set my oven to Broil+Max @500 degrees.) Cool for about 5 minutes before serving.

Creamed Corn & Pepperoni Sourdough Grandma Pizza

Inspired by pizza she loved on a tropical vacation many years ago, my daughter has been eating corn on her pizza for nearly 10 years. Apparently she is ahead of her time! We were so happy to see that Bon Appétit realized that this delicious pizza topping was worthy of their publication. 🙂

I loved that this pizza recipe used creamed corn instead of tomato sauce- it brought our usual “corn pizza” to the next level. It was also a sheet pan “Grandma” pie which is a family favorite. Lastly, it can be made with fresh or frozen corn. Perfect.

This recipe was adapted from Bon Appétit, contributed by Kay Chun. I used a homemade sourdough pizza crust instead of store-bought. I also used fresh mozzarella, frozen white corn, Campari tomatoes, and more garlic. I modified the method and baked the sheet pan on a pizza stone positioned on the lowest oven rack. Great.

Yield: One Grandma Pie (half-sheet pan)

For the Pizza Dough:

• 1 cup (241g) sourdough starter, unfed/discard
• 1/2 cup (113g) warm water (plus 2 tsp water- if using whole wheat flour)
• 1 1/4 cups (150g) unbleached all-purpose flour
• 1 1/4 cups (141g) white whole wheat flour (can substitute and additional 1 1/4 cups/150g all-purpose flour)
• 1 teaspoon coarse salt
• 1/2 teaspoon instant or active dry yeast
• cooking oil spray or olive oil, for the pan

For the Pizza Sauce & Toppings:

• 1 sourdough pizza crust (recipe above) or store-bought pizza dough (about 1 pound)
• 1/4 cup grated Parmesan
• 1/4 cup fresh ricotta
• 2 T heavy cream
• 2 garlic cloves
• 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
• 3/4 tsp freshly ground black pepper
• 1 1/2 cups fresh corn (from about 2 medium ears) or thawed frozen corn, divided
• 2 T extra-virgin olive oil, plus more for drizzling
• 2 oz sliced pepperoni (more or less, as desired)
• 8 to 9 oz Campari tomatoes (sliced 1/4-inch thick) or cherry tomatoes (halved, about 1 1/3 cups)
• 1/2 pound fresh mozzarella cheese
• fresh basil (or oregano) leaves, sliced, for serving

To Make the Dough:

1. Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (241g) into a large mixing bowl. Note: This is a good opportunity to feed the remainder of your starter, if necessary.
2. Add the warm water, flours, salt, and yeast. Mix to combine, then knead for about 7 minutes in a mixer with the dough hook, until the dough wraps itself around the hook and cleans the side of the bowl.
3. Place the dough in a greased container, cover and let rise until almost doubled in bulk. Depending on the vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot, or double the yeast. (I placed my dough in a warming drawer and it doubled in about 2 hours.)
4. Towards the end of the rise time, preheat your oven to 500°F. (I heat a baking stone positioned on the lowest rack of the oven.)
5. Oil an 18″ x 13″ half-sheet pan or coat with cooking oil spray.
6. Place the dough in the pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back. After this rest, gently press the dough toward the edges of the pans. (If it starts to shrink back, cover and let rest for 15 minutes before continuing.)
7. Cover the pan and let the dough rise until it’s as thick as you like. (It will rise quite a bit in 30 minutes. I just let it rest while preparing the sauce and toppings.)
8. While the dough is rising, make the sauce.

To Make the Sauce, Toppings, & Bake the Pizza:

1. If using Campari tomatoes, slice and season with coarse salt and freshly ground black pepper. Let sit to remove excess moisture.
2. Process the Parmesan, ricotta, cream, garlic, salt, pepper, 3/4 cup corn, and 2 T oil in a food processor until mostly smooth (mixture will still have some texture). (I used a mini-food processor.)
3. Scrape creamed corn into a small bowl; stir in 1/4 cup corn.
4. Spread creamed corn over dough, leaving a 1/2-inch border.
5. Top with pepperoni, then tomatoes and remaining 1/2 cup corn.
6. Tear the fresh mozzarella and distribute the pieces evenly over the crust.
7. Bake until crust is golden underneath and cooked through and the cheese is lightly browned, about 18 to 20 minutes.
8. Top with a drizzle of oil and sliced basil (or oregano) leaves.

Note: The creamed corn mixture can be made 4 hours ahead. Cover and chill.

Sourdough Baguettes

When my husband gave me a baguette pan for Christmas, I knew where to find the perfect baguette recipe right away. Sally of Bewitching Kitchen is an incredible baker. She makes absolutely stunning artisan bread loaves and beautiful cookies- especially French macarons.

Sally posted this detailed “award-winning” recipe on her blog, from Samuel Fromartz, author of the blog ChewsWise, via wildyeastblog.com. I adapted the recipe to use my new baguette pan for the second rise and to bake the loaves. It worked perfectly. 🙂 I was very pleased! The original recipe on ChewsWise.com provided very helpful links regarding the process of both forming the baguettes and scoring them prior to baking.

I baked the first batch for 18 minutes and the second for 20 minutes. I preferred the extra crispiness achieved with the longer baking time. All of the loaves had a fabulous interior texture. The sourdough flavor was subtle. I used my starter directly from the refrigerator. Next time, I plan to feed my starter 7 to 10 hours prior to making the dough, as in the original recipe. (see Note) Pretty and delicious.

Yield: 4 baguettes

• 90 grams sourdough starter (at 100% hydration- starter is fed with equal amounts of flour & water)(see Note)
• 2 teaspoons instant dry yeast
• 420 grams water
• 590 grams flour (I used King Arthur Organic All Purpose Flour)
• 10 grams whole wheat flour (I used white whole wheat flour)
• 13 grams fine sea salt
• olive oil to grease bowl
• cornmeal, for dusting (unless using a baguette pan)

First Day:

1. Pour starter and yeast into bowl and add water, mixing until the starter breaks up a bit.
2. Add flours and salt and mix for a couple of minutes. The dough will be heavy and shaggy.
3. Let it rest for 5 or 10 minutes, covered with plastic.
4. Rub the surface where you will knead the dough with a tiny amount of olive oil to prevent the dough from sticking (great tip originally from Dan Lepard). (I oiled a large cutting board.)
5. Use a scraper to move dough onto the counter and begin to knead by stretching and folding dough, trying to use your finger tips.
6. After kneading for 5 minutes, scrape mass into a clean bowl or plastic bin. (I lightly greased the bowl with cooking spray.)
7. Cover and let rest for 20 minutes. (I placed the bowl in a proofing oven.)
8. Oil the counter (cutting board) again if necessary and remove dough to counter.
9. Stretch it until 1-inch thick then fold top and bottom in thirds like a letter.
10. Do the same type of folding, stretching until 1-inch thick, but now folding from left to right.
11. Put dough back in the bowl, cover, let it rest for 20 minutes.
12. Remove from bowl, repeat the folding technique, and put back in a covered bowl for 20 minutes.
13. Remove from the bowl, fold again for the third and final time.
14. Clean the bowl, oil lightly (with 2 tsp olive oil), and put dough back inside. (I put it in fold side up to oil the top, and then rotated it seam side down.)
15. Cover with plastic wrap and place in refrigerator for 12 to 24 hours.

Second Day:

1. Place baking stone or quarry tiles in middle of oven.
2. Place a thick rimmed cookie sheet or cast iron pan on oven floor or lower shelf. (I placed it on the rack just below the baking stone, shifted to one side to allow the steam to reach the loaves.)
3. Heat oven to 470F (245 C). (I set a large oven to “Bake”- not on a convection setting.)
4. Put a little olive oil in your palm and oil a 20-by-20 inch (50 x 50 cm) section of the counter.
5. Remove dough from container. Cut dough in half. Put half back in container and into refrigerator.
6. Cut dough into two rectangular pieces (about 250 grams each) and gently stretch into rectangles 5-by-7 inches (13-by-18 cm) with the long edge facing you.  Cover with plastic wrap or a light towel and let rest for 5 minutes.
7. While dough is resting, cut parchment paper large enough to fit your baking stone. Dust paper with flour. Dust  a couche (or kitchen towels) lightly with flour. (I used an unfloured non-stick baguette pan instead.)
8. Shape dough into a log by folding top and bottom of rectangle toward middle and gently sealing the seam with thumb. Then fold top to meet the bottom and seal seam. You should have a log about 1.5 to 2 inches thick (4 to 5 cm). (I used this video) The goal is to create tension over the top surface of the dough.
9. Gently roll and stretch into a 14-inch loaf (36 cm) or just under the size of your baking stone. Crimp the ends to seal.
10. Place each loaf on parchment paper (or in baguette pan) about six inches apart, seam side down. Place one rolled up towel underneath the paper between the loaves and one under each other edge, supporting their shape.
11. Cover with lightly greased plastic wrap or a light kitchen towel and let rise for 45 minutes to 1 hour. (I used a proofing oven.)
12. Put 2/3 cup water in measuring cup and bring to a boil in the microwave.
13. Carefully move the paper with the loaves onto a flour-dusted overturned cookie sheet or cutting board. Dust top of loaves very lightly with flour. Use a bench scraper to gently adjust the loaves and straighten them out. (I did this in the baguette pan without transferring the loaves.)
14. Make four or five cuts on the top of the loaf with a razor blade, 1/4 to 1/2-inch deep, running lengthwise on the dough. A swift slash at a sharp 20-degree angle works best. (see video link in step 8)
15. Take cutting board and slide parchment paper with baguettes onto hot baking stone (or put the baguette pan on the baking stone). Shut oven door.
16. Open door, and carefully pour 2/3 cup water onto cookie sheet or cast iron pan. (I put the cookie sheet on a gliding oven rack.) Be very careful if using boiling water. Shut door. Do not open the oven again while baking.
17. Check baguettes after 18 to 20 minutes. They should be dark brown and crusty. If pale, continue baking for 1 to 2 minutes. (I found 20 minutes to be perfect in my oven.)
18. Let cool for 20 minutes on rack before eating. They are best eaten within 6 hours.
19. While baguettes are baking, form the remaining dough into loaves or leave for up to 24 hours and make fresh loaves the following day.

Note: To Make 90 grams Sourdough Starter at 100-percent hydration: Use equal parts of water and flour by weight, and ferment for 7 to 10 hours. Use 25 grams ripe and active sourdough, 50 grams flour and 50 grams water. After it ferments, use 90 grams of it in the bread and refresh the rest for future doughs.

White Borscht

Before I was introduced to this recipe, I thought that borscht was always a deep red, beet-based soup. I now know that borscht means “sour.” The sour tang in this soup comes from soaking sourdough bread in the broth, puréeing it, and incorporating it into the finished soup, along with crème fraiche which is stirred in just prior to serving.

I made my first homemade borscht (the beet-based version) for Christmas Eve, and my husband purchased pierogies at a Polish store for the same meal. Luckily, I saw this recipe and he was also able to buy house-made garlic kielbasa for this soup. The quality of the kielbasa is very important because it is used to create the broth for the base of this soup.

This recipe is from The New York Times, contributed by Gabrielle Hamilton.  I followed the recipe closely, but may decrease the amount of butter next time- I’m not sure it was necessary! (but it was quite delicious 😉 ) It was a creamy, indulgent, and delicious upgrade of potato-leek soup. Fabulous cold-weather comfort food.

Yield: 5 quarts, Serves 10 to 12

• 2 1/4 to 2 1/2 pounds full horseshoe link of high-quality smoked kielbasa
• 5 fresh bay leaves
• 3 pounds leeks (6 long, lively leeks)
• 3 pounds russet potatoes (about 4)
• 1 cup unsalted butter (2 sticks)
• 1 large yellow onion, small-diced (about 2 cups)
• 6 garlic cloves, minced
• Kosher salt
• 1 (4-ounce) hunk of dense, very sour sourdough bread, crusts removed
• 1 full tablespoon finely ground black pepper
• 1/2 cup crème fraîche
• 1 bunch fresh dill, woody stems removed, fronds minced

1. Cut kielbasa into 4 to 5 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed.
2. Pull sausages from the now smoky and seasoned water, and set aside. Save that water!
3. While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leeks into 3/8-inch half-moons from whites to dark greens, as far up as is viable.
4. Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to “box” the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-inch square.
5. In a sturdy soup pot (I used a large enameled cast iron Dutch oven), melt 1 stick butter over low heat until foaming.
6. Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full 5 minutes until translucent.
7. Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.
8. Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.
9. Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining 6 pieces into very thin, 1/8-inch half-moons, and set aside.
10. Retrieve the soggy lump of sourdough bread with a slotted spoon, and don’t worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out. Also remove about 1 cup of liquid, and set aside.
11. Add potato cubes and the rest of the kielbasa liquid to the pot. Add another pinch of salt and half the black pepper. Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.
12. Using either a stick blender or a traditional blender, purée the sodden hunk of bread until foamy, using half of the liquid you pulled in Step 10, if needed. (I used a Vitamix.) Stir this back into the soup pot once the potatoes are cooked through.
13. Slice the reserved kielbasa and return all of the kielbasa to the pot.
14. Whisk the crème fraîche with remaining 1/2 cup of the hot reserved liquid; stir mixture into the soup.
15. Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.

Chicken Baked on a Bed of Bread & Greens

This healthy one-pot dish is for fans of greens. 🙂 I thought that it could even work as a dish to serve for a small-scale Thanksgiving feast because it incorporates bread (stuffing), greens (vegetables), and chicken (poultry). It would just need potatoes on the side- which is actually how my husband ate the leftovers. 😉 It was a pre-Thanksgiving meal for us because my crowd prefers a more indulgent feast on the big day. We did end the meal with apple pie bars.

This recipe was adapted from Food and Wine, contributed by Melissa Perello. It was inspired by chef Judy Rodgers’ famous wood-fired roasted chicken at Zuni Café in San Francisco. I kept waiting for chard to appear in my CSA box so that I could make it. This dish gobbled up all of the chard, kale, and beet greens from my share! The capers and golden raisins made the base of the dish extra delicious.

Yield: Serves 4 to 8

• 8 to 10 oz (about 1/2 loaf) day-old peasant bread, cut into 1-inch cubes (I used a pain au levain boule)
• 4 to 6 T extra-virgin olive oil
• 4 T salted capers, rinsed well
• 4 T golden raisins
• 1 1/2 pounds tender fresh greens such as Swiss chard, kale, spinach, or beet greens (the original recipe uses Swiss chard)
• 3 large shallots, thinly sliced
• 6 garlic cloves, coarsely chopped
• 1/2 tsp dried thyme
• coarse salt and freshly ground black pepper
• 8 skinless bone-in chicken thighs or one 3 1/2 pound chicken, skinned and cut into 8 pieces
• fresh thyme and parsley, for garnish, optional

1. Prepare the Greens: If using Swiss Chard: Remove the stems and finely slice or chop; slice leaves in half through the ribs and cut into 2-inch ribbons. If using Kale: Remove ribs and discard; tear leaves in half and slice into 1/2-inch ribbons. If using Spinach or Beet greens: Remove stems and slice leaves into 2-inch ribbons. Wash and spin dry.
2. Preheat the oven to 350°, preferably on convection.
3. In a large bowl, toss the bread cubes with the olive oil, capers, raisins, prepared greens, shallots, and garlic. Season with salt and black pepper.
4. Spread the bread-greens mixture in a large enameled cast-iron casserole. (My pan was almost overflowing!)
5. Season the chicken pieces with salt and pepper and arrange them over the bread. Sprinkle with dried thyme.
6. Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 35 minutes.
7. Remove the lid and parchment paper and increase the oven temperature to 400°.
8. Bake the chicken for 10 to 15 minutes longer, or until golden on top and cooked through.
9. Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens, garnished with fresh herbs.

Crusty Sourdough Rolls

I have made these wonderful rolls on numerous occasions. I love that they can be prepared from start to finish in an hour or two. We have eaten them as dinner rolls and as sandwich rolls.

This recipe was adapted from HeartsContentFarmhouse.com. I weighed the ingredients, and used a stand mixer and warming drawer. Similar to Portuguese rolls, these have also become a family favorite.

Yield: 8 rolls

• 7 oz of thick liquid pourable starter (1 1/4 cups)
• 13 oz white bread flour (2 1/2 cups to 3 cups)
• 6.5 oz of water (3/4 cup plus 1 tablespoon)
• 1/2 teaspoon of granulated sugar
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon of yeast

1. Combine the starter, flour, water, and sugar in a large bowl. Stir to combine. The mixture should be a slightly sticky dough.
2. Cover and allow to rest for about 20-40 minutes. (I put the covered bowl in a warming drawer for 20 minutes.)
3. Add the salt and yeast on top of the dough, and transfer it to whatever you are using to knead. For a stand mixer, use the dough hook and set it on low for about 5 to 7 minutes. If kneading by hand, knead for about 10 minutes (with a 5 minute rest halfway) without adding any additional flour. ( If using a bread machine, set it on the dough cycle.)
4. Check the consistency of the dough after a few minutes of kneading.  It may seem sticky, but should clear the sides of the bowl.  If it seems very wet, add more flour a few tablespoons at a time.
5. When the dough is kneaded, cover it and put in in a warm place to rise between 40-90 minutes. (If using the bread machine, let it complete the cycle and leave it in the machine a bit longer.)
6. When the dough has completed its first rise, dump it onto the counter or a cutting board. Prepare a rimmed baking sheet with parchment paper dusted with cornmeal.
7. Divide the dough into 8 equal pieces. I use a scale and aim for a tad over 3 ounces for each.
8. Shape the pieces into rolls by pinching the bottoms. Place on the cornmeal dusted parchment.
9. Cover with heavily greased plastic wrap and allow to rise again at room temperature for 30-45 minutes. (I placed the baking sheet in a warming drawer for 45 minutes.)
10. Fifteen minutes prior to the end of the rising time, preheat your oven to 450 degrees. Place one rack in the center, and one in the lower middle area. Place an empty baking sheet on the lower rack to get hot while the over heats.
11. Rub the top of each roll with flour. Slash, if desired, using kitchen shears, a lame, or sharp knife. Cover while the oven is preheating.
12. When the oven has heated and the rolls have risen, pour 1 cup of water on the hot baking sheet to create steam. (It may buckle.)
13. Place the rolls inside the oven and bake for 15-21 minutes, until browned outside and until the internal temperature reads 210 degrees on an instant thermometer. Cool on wire rack.

Sourdough Soft Pretzels

Last spring, when the “New York Pause” of self-isolation began, our family enjoyed many special Happy Hours. My son tried every flavor of San Pellegrino soda and my daughter’s beverage alternated between lemonade and Arnold Palmer. We have limited these indulgences to once a week (if at all) at this point. 😉

The kids and I made these soft pretzels on a couple of these occasions. I loved that we all shaped them differently! We ate them with a variety of mustards and with warm queso (from Trader Joe’s) on another occasion. The melted butter was essential.

This recipe was adapted from King Arthur flour. I used active dry yeast and omitted the malt. Great.

For the Dough:

• 3/4 cup (170g) water
• 1 cup (227g) sourdough starter, unfed/discard
• 3 cups (361g) unbleached all-purpose flour
• 1/4 cup (35g) nonfat dry milk
• 2 tablespoons (14g) non-diastatic malt powder or 1 tablespoon (14g) sugar
• 1 tablespoon butter or vegetable oil
• 1 1/2 teaspoons coarse salt
• 2 teaspoons instant or active dry yeast

To Garnish & To Serve:

• 2 tablespoons (28g) water
• pretzel salt
• 2 tablespoons (28g) melted butter
• yellow, deli, and coarse mustards, for serving, optional
• warm queso, for serving, optional

1. Prepare a rimmed baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
2. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
3. Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F, preferably on convection.
4. Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 1/4 to 2 1/2 ounces.
   
5. Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel.
6. Brush the pretzels with water and sprinkle lightly with coarse pretzel salt.
7. Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown. Note: This is correct; there’s no need to let the shaped pretzels rise before baking.
8. Remove the pretzels from the oven, and brush with melted butter, if desired. (We thought it was essential!)
9. Serve with a variety of mustards and/or queso, as desired.