Dance + Technology = Happy Feet! [recipe]

I’m a Millennial. I love my iPhone. My digital life is overshared on multiple social media platforms. A significant portion of my hoarding is in e-junk form on multiple terabytes of storage in the cloud. Sesame Street raised me, thus causing a short attention span and a need for instant gratification. And most importantly, I tweet before I eat.

So despite my affinity to most things techy, I have never participated in a television show. I have participated in a live twitter feed at a food event though, which was super gratifying.

Back to the point… I don’t really care to tweet while I watch Deadliest Catch or let the world know I’m obsessed with the Real Housewives of Atlanta. Although, now you know. I’m just not interested in knowing that other people are watching Freaks and Geeks (Didn’t that show end when I was in jr. high? Seriously, I can’t think of another show to name), so outside of the marketing data geeks, I don’t think anyone cares.

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BUT! One of my favorite shows, So You Think You Can Dance just launched an app. A FREE app. A FREE SYTYCD app.  I love FREE.  I love DANCE! I LOVE DANCING!!

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It’s amazing. I love it.  You sync the app to your tv through sound (like Shazam) and it turns into an interactive CliffsNotes that you use during the show. There are quizzes, deets on the dancers/performance, and bits of history.  It’s almost like having a friend watching with you so you can chime in on who you think will leave, or how good a performance was… although, I still texted Lia throughout.  Nothing beats a real human bestie.   And do you see how it says my name everywhere, like the app knows me?  Love. Love. Love.

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I do not kid, when I say that I pretty much watched the entire show jumping all over the living room with very twitchy feet.  Love Twitch.  Can’t wait for him next week when the All-Stars return!  But this week my fav was the Cole and Lindsay addiction dance.  I cannot believe you people out there tried to get rid of her.  Nice try, but no cigar.

Photo by Lia.

Although pretzels have nothing to do with dancing, or what I ate this week.  I’ve had some requests (OK, one request from my BFF) for my pretzel recipe.  It’s still no where near perfected, but it’s definitely the best base recipe I have found.  And since Bryan is out of town this week, I think that pretzels, beer, and a new SYTYCD on Wednesday will be my hot date!

Basic Soft Pretzels
(slightly modified from two peas & their pod)

1 1/2 c warm water
2 tbsp brown sugar
1 package active dry yeast
3 oz unsalted butter, melted
2 1/2 tsp sea salt
4 1/2 to 5 c all-purpose flour
Canola/veggie oil, to grease bowl
10 c water
2/3 c baking soda
1 egg, beaten with 1 tbsp cold water
Coarse sea salt

Combine the water, sugar, and butter in the bowl of a stand mixer and mix with the dough hook until combined.  Sprinkle in yeast and let sit for 5 minutes. Add the salt and flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Coat a large bowl with canola oil, add the dough and rub to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.

Preheat the oven to 425 degrees. Bring the water to a boil in a large pot. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. To shape into pretzels, roll each piece into a long rope, and make a U-shape with the rope. Holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Slowly add the baking soda to the boiling water (WARNING: This can get really messy on a dark colored stove!). Boil the pretzels in the water solution, 1 to 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula .

Place pretzels on a lightly oiled parchment covered baking sheet, brush the tops with the egg wash, and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.

Remove pretzels from oven and let cool on a wire baking rack.

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