Wednesday, June 29, 2011

Whole Wheat Soft Pretzel Recipe

Because I just can't leave well enough alone, I made a few variations of my basic pretzel recipe.  This first variation is a Whole Wheat Soft Pretzel.

Lisa's Whole Wheat Pretzel Recipe
3/4 Cup Warm Water
1/2 Tbsp Active Dry Yeast
2 Tbsp Brown Sugar
3/4 Cup Bread Flour
3/4 Whole Wheat Flour

Boiling Solution (This is for use later)
7 cups Water
1/3 cup Baking Soda

Mix water and brown sugar in a large mixing bowl.  Sprinkle yeast on top and allow it to rest until it becomes "foamy" (depending on the ambient temperature this takes about 8-15 minutes).

Slowly add the flours and mix well.  As the dough gets more difficult to mix, you can begin to knead the dough on the countertop while continuing to add more flour.  Keep adding flour until the dough loses its stickiness and takes on a pliable but non-gooey texture.  In the past, I have had to add as much as 1/2 cup of extra flour to get the right consistency.  The recipe is very forgiving.  Don't panic about accidentally adding too much flour.  Just keep adding the flour slowly and you'll get a feel for it.

Allow the dough to rise in a large bowl which has been sprayed with cooking spray and covered with a dish towel (20-40 minutes).

Divide the dough into 8 pieces.  On a lightly floured surface, roll each piece of dough into a foot long rope and twist these ropes into pretzel shapes.  Allow these doughy proto-pretzels to double in size one more time.  This is a good time to preheat your oven to 450 degrees Fahrenheit and prepare your boiling solution.

Put your 7 cups of water and 1/3 cup of baking soda into a large saucepan and bring it to a rolling boil.  Boil each pretzel in the solution for 30 seconds, flipping half way through.

Bake the pretzels at 450 degrees for 8-12 minutes on a lightly greased baking sheet.  I like my pretzels to be extra dark.  Adjust your baking time according to your own taste.

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