Thursday, September 23, 2010
Soft Whole Wheat Pretzels
I really love making big soft pretzels and this recipe that uses the food processor is pretty simple.
SOFT WHOLE WHEAT PRETZELS
Makes 12 pretzels
1/4 c. warm water (about 110 degrees F)
1 package (1/4 oz.) active dry yeast
1 Tbsp. agave nectar
1 1/4 c. unbleached flour
1 1/4 c. whole wheat flour
1 tsp. sea salt
1/2 c. warm water
1 Tbsp. baking soda
soy milk for brushing
In the bowl of a food processor fitted with metal blade, mix yeast with 1/4 c. warm water and agave nectar and let stand until bubbly. Add both flours and sea salt. With processor running, add enough of the additional 1/2 c. warm water until the mixture forms a ball that cleans the inside of the bowl. rocess until ball turns around bowl around 25 times. Turn off p rocessor and let dough stand several minutes.
Turn dough out onto lightly floured surface. Shape into a ball, cover, and let rest for about 10 minutes.
Divide dough into 12 pieces. Roll each piece into a 15" strand and form into a pretzel shape. Let rise on a greased baking sheet for 30 minutes until almost doubled.
Preheat oven to 400 degrees F. In a large saute pan or Dutch oven, bring about 1 1/2 quarts of water to a boil. Add 1 Tbsp. baking soda. Gently pick up the pretzels (I use my fingers but you can also try a wide pancake spatula) and drop them in the boiling water 2 or 3 at a time. Let boil 15 minutes until they puff up.
Put pretzels on a parchment lined baking sheet and brush lightly with soymilk. Sprinkle coarse salt on top. Bake for 20 minutes or until golden brown. Remove from baking sheet and cool on a wire rack.
I really like these served with ballpark mustard.