Adam Blumer's Soft Pretzels

Adam Blumer is the author of three Christian suspense novels: Fatal Illusions (Meaningful Suspense Press); its sequel, The Tenth Plague (Kirkdale Press); and the upcoming Kill Order (Lighthouse Publishing of the Carolinas). A print journalism major in college, he works full-time from home as a book editor after serving in editorial roles for more than twenty years. He lives in Michigan’s Upper Peninsula with his wife, Kim, and his daughters, Laura and Julia. Learn more about Adam HERE.

Adam's Latest Book Release - Kill Order

When he sleeps, the forgotten terrors of the past come alive.

Grammy-winning pianist Landon Jeffers’s brain cancer has given him only a few years to live. But when he sleeps, the forgotten terrors of his past torment him. When he wakes, shameful memories come rushing back. Desperate for answers, Jeffers discovers that a brain implant intended to teat his cancer is really a device to control him, forcing him to commit terrible crimes. Now he’s being manipulated by an evil crime syndicate and a crooked cop.

What if free will isn’t? What if your every move is predestined? If you kill, are you guilty of murder? Learn more about the book HERE.

Adam's Soft Pretzel Recipe

What’s my favorite snack? Here’s how to make delectable, soft, hot pretzels from scratch. Believe me, these pretzels melt in your mouth, and you’ll want to enjoy all of them with your family within 24 hours, if possible, while they’re fresh! Special thanks to my wife, Kim, for providing this recipe I love so much.

1 tablespoon sugar

1 tablespoon dry yeast (or one envelope)

5-6 cups flour

1 tablespoon salt

2 teaspoon oil

2 tablespoons baking soda

1 large egg

coarse salt

Soften yeast in two cups hot water (110 degrees) and let stand until it bubbles. Beat 1 cup flour into yeast on low. Beat in salt and 4 cups of flour until combined (about 30 seconds). Using a dough hook, knead 1-1/2 minutes or until dough pulls away from the sides of the bowl, adding 1/2 cup of flour or so if needed and knead another 30 seconds. Place 2 t oil in a bowl and place dough in the bowl, making sure oil covers all sides of the dough. Let rise one hour or until doubled in bulk. Divided dough into 16 pieces, keeping the pieces covered as you work on each pretzel. Roll each into an 8" rope and twist into a pretzel shape. Put on baking sheet and cover. Let rise 15 minutes. Using a large but shallow skillet-type pan, fill with about 2" of water and boil. When boiling, add the baking soda and 3-4 pretzels. Poach for one minute. Remove with slotted spoon and return to baking sheet. Beat egg with 1 T water and brush pretzels sparingly then sprinkle with coarse salt. Bake at 425 for just under 15 minutes or until golden brown. Cool on a wire rack and eat warm. Enjoy! Pretzels are best eaten the same day, but once they’re cool, you can store them in a Ziploc bag for a day or so.(Yield: 16)