Preheat oven to 425 degrees.
1 and 1/2 cups warm water
1 packet active instant yeast (2 and 1/4 teaspoons)
Dissolve yeast into the warm water. You might need a pinch or two of sugar to wake the yeast up. Let it alone to do its stuff for five minutes.
1 teaspoon salt
Add to yeast mixture.
3 ¾ to 4 ¼ cups flour
Slowly mix into the yeast mixture until the dough is thick and no longer sticky. Then roll the dough into a rope and twist into a pretzel shape.
9 cups of water
2/3 cup of baking soda
Bring to a boil. Gently lower the pretzels one at a time into the boiling water for 30 seconds and then take them out put on a parchment paper cookie sheet (silpat, or whatever non-stick you have)
While still wet, sprinkle pretzels with coarse salt. Bake 10 minutes.
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
Salt to taste
Sauté in a large pot.
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
3/4 teaspoon freshly ground toasted cumin
Add to the sautéed vegetables and stir to combine. Bring to a boil. Reduce heat to low and cover. Simmer 40 minutes.
4 teaspoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoons chopped dill
1 tablespoon lemon juice
2 pound skin-on side of salmon, bones removed
Brush with previous. Grill on oiled grates for 7 minutes a side, basting again after turning.
Peace be with you.