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Whole Recipe (about 24 medium sized pretzels)1 C water
2 T yeast
2 tsp. honey
2 1/2 C milk
1 stick butter
4 tsp. salt
1/2 C honey
8 C whole wheat flour
Butter and salt for top
Half Batch (about 12 medium sized pretzels)
1/2 C water
1 T yeast
1 tsp. honey
1 1/4 C milk
4 T butter (half a stick butter)
2 tsp. salt
1/4 C honey (I used just under 1/4 C)
4 C flour (I used 1:1 whole wheat:white flour)
Butter and salt for top (I used sea salt)
In a large bowl, mix warm water, yeast and honey. Stir together and set aside, while you prepare the next step.
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Melt butter in a small saucepan over medium heat. Add honey, salt and milk to the mix. Heat to 120 degrees.
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Pour mixture into yeast mix and stir to combine.
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Stir in flour, 2 C at a time.
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Knead for 5-10 minutes, until dough is smooth and elastic.
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Spray a large bowl with cooking spray, place dough in bowl, cover and allow to rise for 1-2 hours (in a cool kitchen, mine took closer to 2 hours). Don't worry if dough doesn't rise as much as bread would... (that made me think I had messed something up, but it turned out fine).
Tear off a hunk of dough, about the size of a baseball (or your fist, for those of you who don't have a hubby who used to be a baseball pitcher).
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Roll dough into a long "snake" (that's what I used to do with play dough when I was a little tyke).
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Cross dough over to make a loop.
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Then, cross again.
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Take the ends and fold them down to form a pretzel.
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Place pretzels on a cookie sheet covered with parchment paper.
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Take sea salt and grind it over the top of the dough pretzels.
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They are not all perfect... but they are good :)
Bake at 350 for 20-30 minutes (the original recipe said 20, but I found mine took longer), until pretzels are lightly browned.
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Enjoy warm with melted butter and additional salt, if desired. Laura also says they freeze and warm up in the microwave wonderfully.
Linked to: Ingredient Spotlight
Look good, but I'll have to wait 11 weeks before trying!
ReplyDeleteI'm definately putting you under my favorite cooking sites...your recipes look amazing.
ReplyDeleteI made these and I think we did not get the dough as thin as we should or something as they were more like tasty puffy rolls!!! Good, but not pretzels!
ReplyDeleteMMMM! Yum! I just made these last night. Mine almost taste like a sugar free cinnamon bun, but I really don't mind because they are delicous. I brushed them with honey after baking and sprinkled some cinnamon on top. For someone who is just beginning to give up refined sugar, this recipe is a life saver! Plus, I can give it to my 16 month old and not feel guilty :) Thanks.
ReplyDeleteVery tasty! Like Martha, mine looked more like bread rolls. You need to get the dough "snake" REALLY thin before shaping the pretzels if you want them to look like a pretzel. TIPS: If you don't have a thermometer, heat the butter mixture just past the point where it's comfortably warm to the touch. I used wax paper rather than parchment, but recommend covering it with cooking spray first. I didn't and had trouble getting some of the pretzels off.
ReplyDelete