Season 4, Bonus Short: Let’s Make Seasoned Pretzels (Small Plate)
Conner (00:07):
Welcome to Kiddos in the Kitchen, a podcast hosted by my mom. We're making pretzels, and you can follow the steps if you want to make your own pretzels.
Stephanie (00:24):
Well, to be clear, we are seasoning our own pretzels. This is an easy kitchen activity that lets you and your kiddos do something simple. Make a snack that's as salty and spicy or not as you like. You don't need any special gadgets or skills. And it's really unlikely that you'll mess it up.
(00:47)
Welcome to Kiddos in the Kitchen, a podcast about helping busy adults find the inspiration and information they need to teach the kids in their lives how to cook. I'm your host, Stephanie Conner, and in today's Small Plate bonus episode, I'm sharing a kitchen activity that was super simple and delicious.
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Stephanie (01:31):
One thing that makes this project so special is that Conner actually requested it.
Conner (01:40):
I have this friend named Parker, and one time we were doing soccer together and he has these spicy pretzels and I go, "Can I have one?" And then he goes, "Yeah, sure." I go, "Yeah, I like them." And then about three weeks or four weeks later, he gives me the recipe, which is handwritten by his mom, it looks like, or his dad.
Stephanie (02:02):
Yep. Just two 7-year-olds exchanging recipes on the playground. How cool is that? Also pretty cool, for this pretzel activity, Conner specifically asked that I only help instruct him, that I allow him to do the work.
Conner (02:18):
I get to do all the work.
Stephanie (02:21):
We started by preheating the oven to 200 degrees. Next, we poured our pretzels into a large bowl.
(02:34)
Tell everyone what you're doing.
Conner (02:42):
I'm stealing pretzels.
Stephanie (02:46):
Okay.
(02:46)
In a separate bowl, we began to mix our seasonings, beginning with jalapeno powder.
Conner (02:52):
It's very smoky and strong.
Stephanie (02:54):
It is strong.
(02:56)
Then we added a package of ranch seasoning and a bottle of butter-flavored cooking oil. Conner mixed the oil and seasonings. And since I was instructed not to do any of it, I had him taste test.
Conner (03:10):
No, I think we need a little more.
Stephanie (03:12):
You want to add a little more?
Conner (03:13):
Can we just add as much as we want?
Stephanie (03:17):
Well, it’s our pretzels. Whoa. Do you want double?
Conner (03:18):
Yeah!
Stephanie (03:19):
Oh, we just doubled everywhere. We just doubled the jalapenos.
Conner (03:23):
What if we have it and we're like, "This is awful"?
Stephanie (03:26):
Well, then we'll know for next time, we should just follow the recipe the way they gave it to us.
(03:32)
All right. Now we're going to do a half a teaspoon of dill.
(03:37)
Next came the dillweed.
Conner (03:38):
Uh oh!
Stephanie (03:39):
Uh oh, what?
Conner (03:39):
Spillage! Spillage!
Stephanie (03:45):
Then we added some cayenne pepper and black pepper and I prepped a baking sheet with parchment paper.
(03:52)
Stir it up.
(03:53)
And then the next step is to pour all of that onto the pretzels.
Conner (04:03):
That's what I thought was going to happen.
Stephanie (04:04):
And then we'll stir. So you ready?
Conner (04:04):
Woohoo.
Stephanie (04:04):
Good job.
Conner (04:14):
Looks like orange juice pouring out of the bowl.
Stephanie (04:21):
Before we finish up, Conner needs to taste test, one more time.
(04:27)
Does it taste good?
Conner (04:29):
I think there's a little bit more seasoning.
Stephanie (04:31):
Like it needs more seasoning?
Conner (04:32):
Yeah.
Stephanie (04:32):
More ranch, more jalapeno? What?
Conner (04:35):
I think, like, more spice. I feel like they're too mild.
Stephanie (04:39):
Okay.
Once the spice was just right, it was time to put the pretzels on the baking sheet. One thing we did learn the hard way, it's best to spoon them onto the baking sheet. So you can strain off the excess liquid.
Conner (04:53):
Don't dump the bowl, ladies and gentlemen, please spoon it onto the tray.
Stephanie (05:00):
The pretzels now bake for 45 minutes.
(05:08)
Before we call it a night, it's time to taste our creation.
Conner (05:14):
Pretzel cheers.
Stephanie (05:16):
Oh, pretzel cheers!
Conner (05:16):
Woo.
Stephanie (05:16):
Woo!
Conner (05:16):
It was really good.
Stephanie (05:28):
Did they taste like the pretzels that Parker brought?
Conner (05:33):
Kind of, spicier.
Stephanie (05:35):
Our total kitchen time was 22 minutes, plus the 45 to bake. For us, it was a fun little Friday night project that gave us snacks for Saturday night's family movie night.
(05:48)
Conner got to take ownership of the process and the final product. Our takeaway on this project was that it's really cool to customize a recipe as you go. I'll share a few links to recipes we found online. Including a couple without jalapeno powder, if spice isn't your thing.
(06:06)
It's a low-stress project for after school or any time. And even for those who aren't super comfortable in the kitchen, it's completely do-able.
Conner (06:17):
Bye, everybody. I hope you enjoyed our cooking and I hope you can make these pretzels at home. Peace out for Kiddos in the Kitchen.
Stephanie (06:35):
Thanks for joining me for this Kiddos in the Kitchen Small Plate. I'm your host, Stephanie Conner, with a reminder from my son.
Conner (06:43):
If you like my mom's podcast as much as I do, you can subscribe on Apple Podcast, Google Podcast, Stitcher, Spotify, or wherever you get your podcast.
Stephanie (07:02):
That's right, Conner. You can also view the show notes, subscribe to our newsletter and check out all of our other content at kiddosinthekitchen.com. We're Kiddos Cook on Facebook, Instagram, and Twitter. And I'll be back next month with another fresh episode.
(07:18)
Until then I encourage you to get your kiddos in the kitchen.