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.
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
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
- Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
- 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.
- 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.
- 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.
- 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.
- I also put a dab of water on the ends so that they’d stick better.
- 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).
- 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.
- 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.
- 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.
- Pretzels may be stored in an airtight container or zipped top bag for up to 4 days (will lose softness). They also freeze well.