Whole Wheat Soft Pretzel

My Daily Pastry - Soft Pretzel with Cinnamon Sugar or Salt

Soft Pretzel with Cinnamon Sugar or Salt

What a fast and easy pretzel recipe! Like many others, I was dreading making this because of the complexity of the recipe, but this one only took me 45 minutes! No boiling/rising required. It does taste a bit bread-ier than pretzel-y, but it is nonetheless delicious. A great first pretzel recipe to try.

Ingredients
1.5 cups warm water (lukewarm is ok)
1 packet active yeast (2 and 1/4 teaspoons)
1 teaspoon salt
1 Tablespoon granulated sugar
2 cups whole wheat flour
1 cup spelt flour
1 cup flax meal
2 eggs

Salt or Cinnamon Sugar topping
course sea salt for sprinkling (not not too course, you don’t want it to be crunchy!)
2 tbsp cinnamon
1/3 cup sugar

Instructions

  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 flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Continue to add more flour until dough is no longer sticky. Poke the dough with your finger – if it bounces back, it is ready to knead.
  3. Flour a surface for the dough. Knead the dough for about 5 minutes and shape into a ball. With a sharp knife, cut balls of dough, according to how many pretzels you’d like to make. I ended up making 12 pretzels.
  4. Roll the dough into a rope with an even diameter. The length of the rope will depend how large/thick you want your pretzels to be.
  5. 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.
  6. I also put a dab of water on the ends so that they’d stick better.
  7. In a small bowl, beat your eggs and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides).
  8. Place pretzel on baking sheet and sprinkle with salt. Be sure to not sprinkle too much salt! I put salt on 6 pretzels, and my cinnamon sugar mixture onto the other 6.
  9. For the cinnamon sugar – mix 2 tablespoons of cinnamon and 1/3 cup of sugar. Put cinnamon sugar mixture onto a flat plate for dipping. I’d suggest dunking the entire top of the pretzel into your cinnamon sugar, instead of sprinkling it on.
  10. Bake for 10 minutes at 425F degrees. Turn the oven to broil and bake for 5 more minutes to brown the tops. Watch closely to avoid burning.
  11. Pretzels may be stored in an airtight container or zipped top bag for up to 4 days (will lose softness). They also freeze well.
  12. Enjoy!
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