Halloween is only 2 days away! I know a lot of people feel kind of meh about Halloween but I love it. Candy, dressing up, scary movies, it’s awesome! We’re getting ready to go to a party tonight so I’ve got to keep this short and sweet. I made a couple things to bring with us and as much as I love chips and dip, I thought I bring something a little more Halloweeny. So let me introduce to you, Blood and Bones! Oooo, scary and tasty. The bones are beer pretzels and the blood is marinara sauce, yum.
Makes 15 bones
Adapted from Alton Brown (because he’s awesome)
- 1/2 cup warm water (110 to 115 degrees F)
- 1 cup lager (110 to 115 degrees F)
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 2 1/2 teaspoons active dry yeast
- 4 – 4 1/2 cups all-purpose flour, approximately 22 ounces
- 2 ounces margarine, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 1/4 cup non-dairy milk
- Pretzel salt
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 15 equal pieces. Roll out each piece of dough into a 11-inch rope. Take a knife and make a 3 inch slit into each end of the dough, take the split ends and and roll them along the sides of the rope into a spirals, repeat with the opposite end. The bone should be about 5-inchs long. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, and quickly fix the spirals as boiling causes them to spread open.
brush the top of each pretzel with the milk and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 10 to 12 minutes. Transfer to a cooling rack for at least 5 minutes and serve with Bathed in Blood Dip.
Bathed In Blood Dip
- 1 1/2 cans tomato paste
- 1 cup water
- 2 tablespoon sugar
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon thyme
- 1 teaspoon majoram
- 1 teaspoon lemon juice
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red chili flakes