For some reason I always thought soft pretzels were a really hard thing to master. Granted, they are a little more complicated than popping some ingredients into a bread maker, but ultimately they’re pretty easy.
First, dissolve some yeast in warm water and a little bit of honey. If you’ve never dissolved yeast before, it’s good when it starts to look like this:
It means your yeast is alive and cookin’. I love the smell of yeast – call me weird, but it’s kind of intoxicating, like a fresh bread childhood memory.
Add your flour/salt and knead knead knead. It’s ready to rise as soon as the dough becomes like elastic. Let it rise until it’s double its size (40-60 minutes).
Beat your dough flat and roll it into 16 separate logs. Then form your pretzel shape.
After this, let the pretzels continue to rise for 20 minutes. Once risen, dip each pretzel into boiling salt water for one minute. Let the water drip off thoroughly, place on greased baking sheet, wash with egg mixture, and pop into the oven. Delish!
Rosemary Whole Grain Soft Pretzel
1 tbsp yeast
1 1/2 cup warm water
1 tbsp honey
1 tsp salt
3 1/2 cups old fashioned whole wheat flour
1/4 cup wheat germ
1/4 cup ground flax seed
1 tbsp rosemary
1/4 sunflower seeds
For egg wash:
1 medium egg and 1 tablespoon water
1. Dissolve yeast in water with honey. When the yeast is bubbly, stir in salt and 2 cups flour. Beat until smooth. Add wheat germ, flax, remaining flour, sunflower seeds, and rosemary to make a soft dough. Knead until smooth and elastic, about 5 minutes. Let rise until it is double in size, 40-60 minutes.
2. Punch the dough down and divide it into 16 equal parts. Roll each piece into a long rope and form pretzel shape. Transfer the pretzels to a greased baking sheet and let rise for 20 more minutes.
3. Boil a pot of water with 1 tablespoon salt. After the pretzel shapes have risen, dip them into the boiling water with a slotted spoon and boil for 1 minute. Drain well and return to baking sheet. Glaze with egg mixture and sprinkle with sea salt. Bake at 400 degrees F for about 20 minutes or until golden brown. Cool on racks.