Sharing Super Bowl Traditions: Meet Ken Thomson, District Manager
The FLIK Athletics department has had a long NFL season and it's all coming to a close with our own Philadelphia Eagles on Super Bowl Sunday. We've fueling the Eagles from their first Rookie Cooking Class to the Big Game and we're so excited to see what it truly means to be fueled by FLIK.
But while one pro season comes to an end, another season is just kicking off -- and there's no rest for the weary! On Game Day (and the week leading up to it), we'll be working hard to welcome our first baseball teams at Spring Training in Fort Myers, FL and have decided to host our own mini team viewing party.
In advance of game day, we've asked a few of our team members to share their favorite Super Bowl Sunday recipes and traditions.
Ken Thomson, District Manager based in Columbus, OH, plans to make King Arthur Baking School Soft Pretzels for his Super Bowl Sunday viewing party.
FLIK Hospitality: Pretzels seem like a lofty project compared to, say, Greek Yogurt Spinach Artichoke Dip. Are you really making them from scratch?
Ken: Yep. I made them for New Year's Eve and they were so good. I asked my daughter what she wanted to eat and she said, "Pretzels!" As an overachieving father, I decided to make pretzels from scratch. They were amazing. Worth the effort.
FLIK: Do you prefer salted or cinnamon?
Ken: Salted. Without a doubt.
FLIK: Sadly, you won't be joining the FLIK team in Fort Myers until after Super Bowl Sunday. What are your viewing plans?
Ken: Family, friends, more pretzels. Go Eagles!
The King Arthur Baking School Soft Pretzels
Salty or sweet, pretzels are a fun, relatively fast project. Pretzels also lend themselves to so many options-sweet, savory, stuffed, rolls, or bites. Whatever your taste, you'll be sure to find a version you love.
Makes 12 pretzels
Ingredients
| DOUGH |
| 600 grams (5 cups) unbleached bread flour |
| 354 grams (1-1/2 cups) water |
| 28 grams (2 tablespoons) unsalted butter, room temperature |
| 12 grams (2 teaspoons) salt |
| 5 grams (1-1/2 teaspoons) instant yeast |
| 1/4 teaspoon diastatic malt powder |
| WATER BATH |
| 3,785 grams (16 cups) water |
| 130 grams (1/2 cup) baking soda |
| TOPPING |
| 6 grams (2 tablespoons) coarse pretzel salt |
| 71 grams (5 tablespoons) unsalted butter, melted |
Instructions
DOUGH
- Combine all the dough ingredients in the bowl of a stand mixer.
- Mix for about 3 minutes on low speed, then increase the speed to medium and mix for 5 to 6 minutes. Alternatively, mix and knead by hand for 10 minutes.
- Cover the bowl and allow the dough to rest for 30 to 40 minutes.
- Divide the dough into 12 pieces, about 80 grams each. Lightly preshape each piece into a short cylinder
- Roll each cylinder into a log about 24" long, with the center thicker than the ends. You may need to let the dough pieces rest between rolling to reach the full length.
- To shape the pretzels, pick each piece of dough up by the ends and twist twice. Bring the ends over the loop and press onto the bottom edge, one on each side, to make a pretzel shape.
- Place the pretzels on two parchment-lined baking sheets, cover, and let rest at room temperature for 30 minutes.
- Chill the risen pretzels, still covered, for 15 to 30 minutes.
WATER BATH, BAKING, AND TOPPINGS
- Preheat the oven to 400°F.
- While the pretzels are chilling, make the water bath by combin- ing the water and baking soda in a large pot. Bring the mixture to a gentle boil over high heat.
- Poach the pretzels in the water bath for 10 seconds per side. Work with just a few pretzels at a time so they don't crowd one another.
- Using a skimmer or a strainer, remove them from the water and place the poached pretzels back on the baking sheet, then sprinkle lightly with coarse pretzel salt.
- Bake the pretzels for 14 to 18 minutes, until deep golden brown.
- While still warm, brush the pretzels with melted butter.
VARIATION: CINNAMON SUGAR PRETZELS
Combine 99 grams (1/2 cup) granulated sugar and 15 grams (2 tablespoons) cinnamon in a small bowl. Don't sprinkle the pretzels with salt before baking. After baking, brush the pretzels with melted butter and sprinkle liberally with cinnamon sugar. Alternatively, dip the buttered pretzels in a shallow bowl of cinnamon sugar to coat.
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At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.
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