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.
Melt butter in a small saucepan over medium heat. Add honey, salt and milk to the mix. Heat to 120 degrees.
Pour mixture into yeast mix and stir to combine.
Stir in flour, 2 C at a time.
Knead for 5-10 minutes, until dough is smooth and elastic.
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).
Roll dough into a long "snake" (that's what I used to do with play dough when I was a little tyke).
Cross dough over to make a loop.
Then, cross again.
Take the ends and fold them down to form a pretzel.
Place pretzels on a cookie sheet covered with parchment paper.
Take sea salt and grind it over the top of the dough pretzels.
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.
Enjoy warm with melted butter and additional salt, if desired. Laura also says they freeze and warm up in the microwave wonderfully.
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