"The Entwined Heart" - Cannabis-Infused Sweet & Salty Pretzel Knots

"The Entwined Heart" - Cannabis-Infused Sweet & Salty Pretzel Knots

A playful, hands-on, and deliciously interactive baking project for two. These soft pretzel knots are brushed with a cannabis-infused butter glaze and finished with sea salt, making them the perfect shareable, savory treat.

Step 1: The Decarboxylation (Activating Your Cannabis)

· Ingredients: 4 grams of a balanced hybrid cannabis strain.
· Method:
  1. Preheat your oven to 240°F (115°C).
  2. Coarsely grind the cannabis and spread it on a parchment-lined baking sheet.
  3. Bake for 30-40 minutes, stirring occasionally, until dry and lightly browned. Let cool completely.

Step 2: The Cannabis-Infused Butter (CannaButter)

· Ingredients: All of your decarbed cannabis, 1 cup (2 sticks) unsalted butter, 1/2 cup water.
· Method:
  1. In a small saucepan or double boiler, combine the butter, water, and decarbed cannabis.
  2. Simmer on the lowest heat for 2.5 to 3 hours, stirring occasionally, ensuring it never reaches a rolling boil.
  3. Strain through a cheesecloth-lined fine mesh strainer into a glass container, pressing firmly. Discard the plant material.
  4. Refrigerate until solid, then separate the butter from the water. This is your CannaButter. For this recipe, you will use 1/4 cup (4 tablespoons), melted.

Step 3: The Sweet & Salty Pretzel Knots

· Dough Ingredients:
  · 1 cup warm water (110°F / 43°C)
  · 1 tablespoon granulated sugar
  · 2 1/4 teaspoons active dry yeast (1 packet)
  · 3 cups all-purpose flour, plus more for dusting
  · 1 teaspoon fine salt
· Poaching Liquid:
  · 8 cups water
  · 1/2 cup baking soda
· Finishing:
  · 1/4 cup (4 tablespoons) CannaButter, melted
  · Coarse sea salt or pretzel salt
  · Optional: 2 tablespoons regular melted butter mixed with 1 tablespoon honey for a final sweet glaze.
· Method:
  1. Make Dough: In a large bowl, dissolve sugar in warm water. Sprinkle yeast on top. Let sit for 5-10 minutes until foamy. Stir in flour and salt until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
  2. Shape: Preheat oven to 450°F (230°C). Line a baking sheet with parchment. Punch down dough and divide into 8 equal pieces. Roll each into a 20-inch rope. Tie each rope into a simple knot, tucking the ends underneath. Place on the baking sheet.
  3. Poach: Bring the 8 cups of water and baking soda to a gentle boil. Poach each knot for 20-30 seconds, flipping once. Return to baking sheet.
  4. Bake & Infuse: Bake for 12-15 minutes until deep golden brown.
  5. Immediately upon removing from oven, brush each warm pretzel knot generously with the melted CannaButter. Sprinkle liberally with coarse sea salt.
  6. For an extra finish, you can brush lightly with the optional honey-butter mixture.
  7. Dosage Note: This recipe makes 8 pretzel knots. One knot is a single serving. The CannaButter is absorbed directly into the warm bread. Start with one knot and wait at least 90 minutes before considering another.