Since Friday, April 26 was National Pretzel Day (yes, I’m not lying it really is/was a real food holiday) I decided I wanted to make some soft, chewy pretzels. These are easier than one might think.
I will be honest and say that I don’t use 100% whole wheat in them because the texture is better with a little ‘white’ flour. The ONLY white flour I use is Organic Gold-n-White. I also use it very rarely, and only in a portion of the quantity called for in recipe to give the correct ‘white bread’ texture. So please don’t judge me for using some dead bagged flour. The freshly milled flour best for this recipe is Prairie Gold Hard White Wheat milled in my Wondermill on the finest setting.
Ingredients:
- 1 tsp active dry yeast
- 1 tablespoon brown sugar
- 1 tablespoon butter, melted
- 3/4 cup warm water (100 degrees F)
- 1-1/2 cups freshly milled whole wheat
- 1/2 cup dead bagged white bread flour
- 1/2 teaspoon salt
- 1 tablespoon baking soda (not pictured)
- 3 cups of water (not pictured)
- 1 egg (not pictured)
- 1+ tablespoon coarse kosher salt (not pictured)
Place the first 7 ingredients in the bread machine in the order given. Turn it on to a short dough setting. If you don’t have a short/quick dough setting – set to usual dough setting and stop after 45 minutes.
Once the machine has done it’s magic it’s our turn! OIL (not flour) a smooth surface and your hands then turn out dough.
Dividing dough into six equal parts and begin shaping.
Role out to about a 1/2 inch (diameter) ‘snake’.
Make an upside down “U”
Double twist the two free ends of the “U” to form this loop.
Lift up the ends and place them on what was the top arch of the upside down “U” and press each end into the curve to make it stick.
Repeat five more times. This is fun isn’t it!? (:
Fill a large saucepan with the baking soda and about 3 cups of water.
Put on a burner and bring to a boil.
Meanwhile, prepare and gather the other utensils. Parchment paper on a cookie sheet, spray or oil the paper. A slotted spoon or metal ‘basket’ to handle the pretzels as they come out of the hot water.
One at a time, lower a pretzel into the water after it has reached a medium rolling boil.
Leave in for about 30 seconds on one side, flip and 30 seconds on the other side.
Remove to the oiled parchment paper.
Preheat oven to 375-400 degrees F.
Once all are on the oiled parchment paper – brush with an egg wash (one egg & dash of water beaten) and sprinkle with coarse Kosher salt or Pretzel salt.
Bake on middle rack for 8 -12 minutes until golden brown.
Cool on a wire rack. Serve with mustard, cheese sauce or honey.
Other options are to dust with garlic salt and Parmesan for a savory pretzel or cinnamon and sugar for a sweet treat that’s good with cream cheese!
Sure hope you enJOY these! I had fun making them. It reminded me of being a kid playing with play-doh. It’s always very therapeutic to play with your food!
Blessings!
Donna
