|
Hot Soft Pretzels
Used with permission from the new cookbook
Grazing by Julie Van Rosendaal
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
 |
Hot Soft Pretzels. Makes 1 dozen pretzels.
1 pkg active dry yeast (or 2 1/2 tsp)
1 Tbsp packed brown sugar
1 1/2 cups warm water (105°F–110°F)
1 tsp salt
2 cups all-purpose flour
2 cups whole wheat flour
extra flour, for dusting work surface
1/2 tsp baking soda
coarse sea salt or kosher salt for sprinkling
|
Instructions
- In a large bowl combine yeast, half the brown sugar, and 1/2 cup water and let stand 5 minutes until foamy.
- Add remaining sugar and water and stir well.
- Add 1 cup of flour and the salt and stir until well blended.
- Add the remaining flour 1 cup at a time, mixing by hand until incorporated.
- On a lightly floured surface, knead the dough for 5–7 minutes, until smooth and elastic.
- Transfer to a bowl, cover with a tea towel, and let stand in a warm place for 40 minutes.
- Dust your work surface with flour.
- Divide dough into 12 pieces and roll into long, 1/2-inch-thick ropes.
- Shape into pretzels, pressing ends to secure the dough.
- Cover with a tea towel and let rise on the countertop or on a baking sheet for 20–30 minutes.
- Preheat oven to 450°F. Bring a large pot of water to a boil and stir in the baking soda. Drop the pretzels into the boiling water a couple at a time and cook for 1 minute, then flip and cook on the other side for a minute.
- Using a slotted spoon, transfer pretzels to a baking sheet and sprinkle with coarse salt.
- Bake for 10–12 minutes, until golden.
- Serve warm, on their own, or drizzled with mustard.
- Per pretzel:
- Calories 150
- Total fat 0.6 g
- saturated fat 0.1 g
- monounsaturated fat 0.1 g
- polyunsaturated fat 0.2 g
-
- Protein 5.1 g
- Carbohydrates 31.8 g
- Cholesterol 0 mg
- Fiber 3.3 g
- Calories from fat 4%
- Olive and Garlic Pretzels
- Pulse 1/2 cup kalamata olives, 2 cloves garlic, and, if you like, 1 anchovy fillet in a food processor until finely chopped. Add to the yeast mixture along with the flour.
- Pizza Pretzels
- Instead of sprinkling with salt, brush unbaked pretzels with tomato sauce and sprinkle with grated Parmesan cheese.
Like bagels, boiling these pretzels for a minute before baking them gives them a chewy texture. The dough can be rolled into ropes and twisted into any shape, making this a fun project if you have kids around.
To download all of the recipes to your iPod, please visit the Recipe iPod page. |
|
|
