I’m more sore than I can possibly explain.  Like so sore I can’t sleep.

Don’t worry, I’m not going crazy with resolutions.  I’ve been going to crossfit 3-4 times per week for the past few months.  This week I’ve gone twice, and my shoulders and back are killing me.  But enough about soreness, because aside from my aching shoulders something else is bothering me this time of year: diet-palooza.

I love all the salad recipes floating around, and I’m all for people getting healthy.  I wish it would happen year round, not just the first 3 weeks of January.

But can we call agree to stop calling lighter versions of fatty foods “skinny”?  You know what I’m talking about.

Skinny Vanilla Latte=  Latte with Low-Fat Milk and Sugar Free Syrup
Skinny Nacho Dip= Some sort of cheesy dip probably made with non-fat greek yogurt
Skinny Onion Rings= No, they’re not just cut thin. They’re probably FAT pieces of onion rolled in whole wheat bread crumbs and baked.

I absolutely hate the word “skinny” when it comes to people and food.  I’m going to avoid “skinny” and talk about something that will get you nowhere toward achieving the goal of “skinny”… Soft Pretzels

Carb-y. Delicious.  Thigh-gap’s worst nightmare.

Soft Pretzel

from Chow

1 cup warm water (105°F to 115°F)    
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)    
Canola oil spray (like Pam or whatever)    
2 3/4 cups bread flour    
1 tablespoon sugar    
1 teaspoon sea salt, plus more for sprinkling    
6 cups water    
1/4 cup baking soda

Place warm water in the bowl of a stand mixer.  I don’t measure the temperature, I just turn the water on hot from the sink and that’s usually the right temperature.  Add yeast and allow to sit for 5 minutes, until foamy.  If your yeast/water combo isn’t bubbley, throw it out.  It’s no good!

In another bowl, whisk together bread flour, sugar and salt.  Attach the dough hook to your stand mixer.  Add flour to yeast mixture and turn your mixer on low.  Mix for 10 minutes.   Transfer dough to a greased bowl.  Cover with a towel and place in a warm spot to rise for half an hour.

Prep your baking sheets by lining two baking sheets with parchment paper and spraying with cooking spray.  Once your dough has risen, punch down and knead by hand for another minute.  Divide dough into 16 small balls.  Take each ball and roll into a long string, then twist into pretzel shape.  For photos on how to do this, check out Chow.

Place prepared pretzels on baking sheet and cover with plastic wrap.  Allow to rise for 10 minutes.  In the meantime, preheat your oven to 425F and boil 6 cups of water.  Once water has boiled, add baking soda.  Add pretzels (depending on the size of your pot, you might be able to fit 4-5 pretzels at a time).  Boil one minute per side.  Then transfer to baking sheet and sprinkle with sea salt.

Once you’ve boiled them all.  Bake for 10-12 minutes or until dark brown.  Allow to cool and serve!

If you’re still feeling the resolutions, feel free to have this with some skinny cheese-beer dip.  I’m sure you can find that recipe somewhere on Pinterest.  Just kidding.

But for real.  These pretzels are awesome and surprisingly easier to make than I would have expected!

How are your New Year’s Resolutions coming along?

I’m slowly on my way to being able to do a pullup.  I did one with the thinnest red band this week! Woo!