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
Coarse salt

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.

2 comments:

Mt. Mom said...

I thought these might be more intimidating, but your pretzels are made rather like a couple of other things I've made before: the dough is formed like some steamed buns we love, and the boiling is like bagels. The down-side of bagels (maybe these pretzels too) is that you have to deal with a very hot oven and boiling hot, extremely delicate bagels, and work quickly.

Nanette said...

Yes, I think they are easier (and sturdier) than bagels and possibly more addicting. :)

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