You may have guessed that I like reusable lunch containers? Yet often they hide my secret shame… those darn disposable sauce cups. Every time I use one I feel like I killed a flower or tree somewhere on this earth. I’m not getting preachy, I just feel bad! However, I like to keep sauces, dips and dressing tightly covered so I don’t have to worry if the lunch container gets tossed around in the lunch bag. Tossing around is guaranteed to happen with kids and if the sauce gets everywhere it is guaranteed the kids won’t eat the lunch.
Finally Kelly over at Easylunchboxes has solved my dilemma with her new Mini Dippers. Thank you Kelly! A dip container, with a cover easy for kids to handle, that is dishwasher safe, leak resistant and BPA free. Here is the important one… it fits inside most reusable lunch containers! Hooray! It is also just the right size to hold the perfect amount of dip. If you like extra dip then take 2 because 8 come in a package! I ordered mine the day they came out!
Buh bye disposable sauce cups! Since I still have a small stack in my cabinet, you’ll make special appearances for field trips where disposable lunches are required!
For the record I was NOT compensated for that opinion!
So to put my Mini Dippers into action I decided to make pretzel bites. I have been toying around with soft pretzels for awhile. I have tried a few different recipes and this one I really like. I am also a super fan of their super blog… Super Healthy Kids! If your an instant gratification person then making pretzels is probably not for you. Go get frozen ones or hit the mall! If you don’t mind the wait which I assure you is worth it, then proceed… it’s not hard I promise!
Go get the recipe here: Pretzel Bites (Thank you Super Healthy Kids!)
Here are the ingredients for your quick reference:
- 1 1/2 cup warm water
- 1 teaspoon yeast
- 2 tablespoons honey
- 1 teaspoon salt
- 3 cups flour
- 1 cup whole wheat flour
- 2 cups warm water
- 2 tablespoons baking soda
Here are some of my special notes…
1. The timing is really critical so do let your yeast activate, do knead as instructed, do let it rise and let it rise again. Yes, it is all necessary! Geez I know…
2. Use whatever type of cutter you want. Super Healthy Kids used stars. I don’t have a small star cutter so I used a small biscuit cutter. You could try hearts or heck why not shape them like pretzels, right? Just adjust your baking times accordingly! Smaller shapes will cook faster.
3. I brushed mine with egg white and sprinkled lightly with kosher salt before baking which the recipe does not call for but I like a salted pretzel!
4. If you don’t know your oven and how accurate your temperature is then check them a minute or two earlier then suggested baking time. Even sooner if your shapes are small. Oh and darker pans will cook the bottoms faster!
5. Note I changed my oven over to broil for the last minute to brown the top a little. The bottom started cooking quickly and the top still needed browning!
6. Finally make sure they are 100% cool before you store them otherwise they will get soggy!
Now I am not a baking expert but I do enjoy it and I learn something every time I bake! So if I can do this, you can too! Now go put your keys down, you don’t need to go to the mall!
Here are the pretzel bites and mini dippers making their appearance in the grown up lunches today!
- Pretzel bites
- Pizza sauce
- Ham cubes
- Carrots (hidden), Cucumbers, Tomatoes
- Colby Jack cheese
And for Trevor my toddler:
- Cucumbers (with cut out)
- Choco Granola Clusters
- Colby Jack cheese
- Chicken Nuggets