Friday, March 28, 2014

soft baked whole wheat pretzels

Speaking of Spring... these pretzels bring to mind baseball games and picnics in the park. They are so amazingly exactly the real deal - the ones you get from the hotdog man on a warm sunny day. Can't believe how easy it was to duplicate one of my favorite treats.

Soft Baked Whole Wheat Pretzels
Makes 12-16 pretzels. From Sally's Baking Addiction

  • 1 and 1/2 cups lukewarm warm water
  • 1 packet active instant yeast (2 and 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 Tablespoon granulated sugar
  • 3.75 - 4.25 cups all-purpose flour + whole wheat flour mixed
  • 1-2 large egg, beaten
  • course sea salt for sprinkling
  1. Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
  2. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
  3. Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact - use as much or little dough for each pretzel as you wish - the size of the pretzel is completely up to you.
  4. Roll the dough into a rope with an even diameter. This measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
  5. In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.
  6. Bake for 10 minutes at 425F degrees.
  7. Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or ziplock bag for up to 3 days (will lose softness). Pretzels freeze well.

1 comment:

  1. I've made pretzel rolls and pretzel bites but never actual soft pretzels! I think maybe the twisting scares me? Yours look perfect!