Blobs. I feel like a headless blob (is a blob with a head even possible?) wandering heedlessly through life, gradually being eaten by stress.
This week went by so fast, especially since one teacher decided to point out that there’s only about 25 (school) days left until finals, or 28 days left until summer. TWENTY FIVE DAYS. This is way too surreal and scary…
Oh yeah and I need finger food to survive studying. Not the kind that’s covered in glaze or some other crumbly substance that makes my homework look like a dog decided to throw up on it. The kind that’s clean, but tastes like the messy kind.
This is it. Cinnamon ones that look like mini cinnamon buns and scallion pancake ones that require a lot less prep than the real deal. But they sure taste like the real deal, and who looks at their food when they’re studying?
Cinnamon Roll Pretzel Blobs + Scallion Pancake Pretzel Blobs
- ¼ cup warm water
- ½ tsp yeast
- Pinch of salt
- ½ cup flour
For the Cinnamon Roll Filling
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
For the Scallion Pancake Filling
- 1 tbsp scallions aka green onions
- 1 tsp oil
- pinch of salt
- 1/2 cup water
- 2 tsp baking soda
- egg yolk to make the blobs shiny optional
- sesame seeds optional; to top the scallion pancake ones
Dissolve the yeast in the water, add in the flour and the salt. Knead into a coheasive dough and set aside to rest for 20 minutes.
Meanwhile, mix the ingredients together for either the cinnamon roll filling or the scallion pancake filling.
Roll the dough into a rectangle and spread the fillings on top. Starting from the long end, roll into a long log.
Cut into 1 inch pieces with string.
Mix the water and the baking soda together and dip the pretzel pieces into that. Brush on some egg yolk and scatter on some sesame seeds if desired.
Preheat the oven to 475 F.
Bake for 8-10 minutes or until golden.