Anyone who knows Jolly Tomato knows that we are a sucker for both funny food and Tim Burton. So what better excuse to start the Halloween fun food season than the opening of Tim Burton’s Frankenweenie this weekend?
Frankenweenie tells the story of a young boy who loses his beloved dog and then devises a Frankenstein-style science experiment to bring the dog back to life (is that the cutest dead dog you’ve ever seen, or what?). We had a chance to preview the movie last weekend, and it was everything we hoped it would be – funny, dark, silly, creepy, and all-around Tim Burton-style fun. (Even our five-year-old got some great laughs out of it.)
When we got home we were inspired to make some Frankenweenie food, but since we’re doing October Unprocessed this month, we decided to make something that didn’t involve frosting, jelly beans, or marshmallows. Boring, right? No! This will be fun – really!
Disney gave us an idea for some dog bone pretzels using refrigerated dough, so we just turned it around and used our own whole wheat pretzel dough to make an unprocessed version. The result? A funny, chewy, Tim Burton-y snack.
Frankenweenie Dog Bone Pretzels
1 package yeast
1 1/4 cups hot water (120 to 140 degrees)
4 cups whole wheat flour, divided
1 tsp. sugar (or honey, if you’re going unprocessed)
1 tsp. salt
1 T. olive oil
1/4 cup butter, melted
Coarse sea salt or kosher salt for sprinkling
In a large bowl, dissolve the yeast in 1/4 cup of water. Add remaining water, 2 cups of flour, sugar, salt, and olive oil. Stir until combined; the result will be a sticky, loose dough. Add 2 cups or more of flour and stir until you can’t stir it anymore. Turn out the dough onto a lightly floured board and knead until smooth and elastic, about 5 minutes, adding more flour if necessary. Place dough in a bowl, cover it, and let it sit in a dry, warm place for 60 minutes, or until doubled in bulk.
Remove the dough from the bowl and return it to the floured board. Punch the dough down, adding more flour as necessary. Using your hands, roll the dough into thin 3- to 4-inch ropes. Arrange ropes on a baking sheet and use a small knife to cut a slit on both ends of each “bone.”
Bake at 400 degrees for 10-15 minutes or until light brown. Brush with melted butter and then sprinkle salt on to taste. Serve warm or at room temperature. Serves 8.