Chewy with a crisp crust, these make for a great snack with a side of tangy mustard.
- 180 ml (¾ cup) warm water, 105°F-115°F (40°C-46°C)
- 55 g (¼ cup) light brown sugar
- 1 Tablespoon active dry yeast
- 30 g (¼ cup) whole wheat flour
- 60 g (½ cup) plain flour
- 200 g (1½ cup) bread flour
- ⅛ teaspoon salt
- 1 egg white, beaten with 1 Tablespoon water
- sea salt, for sprinkling
- Preheat oven to 230°C (450°F).
- To proof the yeast, combine warm water, brown sugar, and yeast. Stir slowly to combine. Set aside for 5 minutes.
- Place flours and salt into the Vitamix Dry Grains Container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 6.
- Blend until a hole forms in the centre of the flour mixture, about 5 seconds.
- Turn off machine.
- Select Variable 3.
- Turn machine on and remove the lid plug. Add the yeast mixture through the lid plug opening.
- Stop machine and replace lid plug.
- Select the highest speed.
- Turn machine on and off to pulse two times. Stop machine and remove lid.
- While dough rests, lightly coat a baking tray with vegetable cooking spray or shortening.
- Use a wet nylon spatula to scrape the sides of the container, pulling the dough away from the container sides and into the centre of the mixture. Replace lid.
- Select the highest speed.
- Turn the machine on and off to pulse five more times.
- Add additional water, 1 Tablespoon at a time, only if dough seems exceptionally dry.
- Repeat process five times, scraping the sides of the container until the dough binds together into a soft, elastic mixture.
- With the lid on the container, let the dough rise until doubled in size, about 15 minutes.
- Transfer dough to a lightly floured surface and divide into 12 pieces.
- With your palms, roll each piece to form a rope about 12-inches to 18-inches (30 cm-46 cm) long. Loop into an oval, twist the ends together and gently press the ends to the top side of the oval.
- Whisk together the egg and water. Slowly and gently brush the egg mixture on each pretzel shape, and then sprinkle with salt.
- Bake for 8 to 10 minutes or until crispy and lightly browned.
|Serving Size||1 pretzel|
|Amount Per Servings|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Total Carbohydrate||23 g|
|Dietary Fiber||1 g|
Soft Pretzels is rated out of 5 by 1.
Rated 5 out of 5 by Kenaid from Great Tasting Soft Pretzels! This was not as easy as the other breads I've tried in the Whole Grains cookbook. When pulsing the dough, I had to add more than a few Tbsp. of water to get it to move and had to remove the dough and knead by hand. But, the problem was small in comparison to the reward of very tasty pretzels! There are only two of us in the house, and the recipe makes 12 pretzels. So I used some of the dough to make Pretzel Dogs, too! All in all a raving success. In spite of the hand kneading part, everything worked out perfectly, so I am still giving it 5 stars.
Date published: 2016-01-26