It's come a long way on this site, with it's first appearance (and my first personal experience with such) being Darin's Superbowl Party.  An instant "party favorite" and my most requested recipe to date, pretzel bread went on to appear here and here and here and here.  On average, it would be safe to say I made a batch per week yet two or three batches in a day was not unusual.

Always baked with love, any time day or night, I'm rather proud of the progress it's made  in terms of recipe, technique, and appearance.    I  never tire of making it.  Undeniably delicious, and always there for me when I need it (in good times and in bad, in sickness and in health...) I never tire of eating it.  Yet, a love/hate relationship seems to have developed.  I can't help but feel it overshadows my other hits ( S'Mores Bars, Cannoli Cones, Mango Pepper Bruschetta, Cocoa Bread ... ). Perhaps Pretzel Bread and I just needed a break; a little time a part to help the heart grow fonder.

A mere two weeks later (bearing eerily yet striking resemblance to my last relationship), I was back at it.   A caramel craving that just wouldn't quit had landed me in the kitchen immediately after work.  All day I pondered how to indulge my sweet, sugary, oh so delicious craving, with it finally hitting me at about 3:15pm.  Barely in the door, I threw my stuff at the bottom of the stairs and dashed towards my bread machine.  Loading up the machine in record time, I excitedly started the dough cycle.  At the hour mark, I prepped my pans.  I made the caramel.   I got the baking soda bath ready and I pre-heated the oven when finally I heard: *beep-beep-beep*    The dough was ready and I intently set to work.

Sweet Pretzel Bread Dough ~

2 1/4 tsp yeast
1 cup water
2 Tbs vanilla coconut milk, warmed*
2 Tbs melted coconut oil*
1 Tbs coconut nectar **
1/2 tsp salt*

If using bread machine:
Place ingredients into the pan as stated by manufacturer's instructions.  Select dough cycle

If mixing by hand:

Notes:
*Standard Regular Recipe uses: 2 Tbs unsweetened, original non-flavored warm milk, 2 Tbs Olive Oil, 1/2 tsp celery salt.  Standard recipe may be used if you wish to make half caramel half regular.
**Any sweetener will also work (sucanat, brown sugar, agave, etc if you do not have coconut nectar).


Baking Opt 1:
Divide dough into desired sized bites. Dip in the baking soda bath and place individual bites in muffin cups (Do NOT use muffin liners - as seen in the picture above) OR place all the bites in a cake or loaf pan.   Pour caramel sauce over bites and bake at 400F

Baking Opt 2:
Divide dough into desired size bites.  Bathe the bites in the baking soda bath as you normally would.  Bake until almost done (approx 5 or so minutes to go). Remove from oven and dip in or pour on caramel sauce and return to oven for remainder of the time.

3 oz coconut milk
3 oz Sucanat
1/3 cup brown rice syrup
1 Tbs molassess

1 Tbs water
1 Tbs arrowroot

1 Tbs vegan margarine
1 tsp vanilla
 
In a small saucepan, combine first four ingredients.   Cook over medium heat, while whisking occasionally, for 3 minutes.  In a small glass, whisk together the water and arrowroot.  Add slurry to the saucepan and continue cooking, while whisking constantly, an additional 2-3 minutes or until sauce it thickens.   Remove from heat and stir in remaining ingredients.

Ooh La La: an explanation of surprise, sometimes with very strong sexual connotations AND a
new category on this blog.  This section will include indulgent treats, perfect date night / impress your guest recipes, and discussion that is sexual in nature.