Corn-Free,
Dairy-free,
Fermentation,
from scratch,
Kosher Salt,
Little Kids in the Kitchen,
slow food,
Soda Wash,
Soft Pretzles,
Spring,
whole foods,
Whole grain
Whole Wheat Soft Pretzles. We're back to baking, and I couldn't be more excited!
10:45 AMBaking has taken a hiatus in our house ever since my husband was diagnosed with Diabetes. He is the baker, and he's really good at it but it took us a little while to figure out what a good balance was to keep his bloodsugar levels in check. Turns out that moderation works just fine for him, and so he's back to baking and consuming all those delicious carbs in moderation (usually no more than 2 "carbs" per snack/meal).
So, we needed some snack ideas and were sick of buying everything premade at the grocery store. We found a recipe for Whole Wheat Soft Pretzles and modified it to fit our needs and the type of flour we had on hand. They were really, REALLY good hot from the oven.
Whole Wheat Soft Pretzles
1 cup whole wheat flour
1 1/2 cups bread flour (or AP or Whole Wheat would be fine)
1/2 tsp Kosher Salt
1tsp sugar
2 tsp yeast
1 cup warm water
Soda Wash:
1/2 cup warm water
1 tbsp baking powder
Combine all the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until somewhat combined. Change to a dough hook and knead on medium low for 10 minutes. The dough shouldn't be sticky, just slightly tacky to the touch. Place the dough in a ziploc bag and let it rise for 30 minutes.
Preheat the oven to 450f and lightly grease a baking sheet with vegetable oil.
Remove the dough from the bag and place onto a clean countertop. Divide into 8 pieces with a knife.
Whisk together the ingredients for the Soda Wash.
Roll each of the pieces into a long rope, and shape each one into a pretzel.
Dip each pretzel into the soda wash and place onto the greased cookie sheet. Sprinkle with Kosher salt and let them rest for 10 minutes.
Bake for 9 minutes, until pretzles are golden brown. Serve hot and enjoy!
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