Chewy with a crisp crust, these make for a great snack with a side of tangy mustard.
- ¾ cups (180 ml) warm water, 105°F-115°F (40°C-46°C)
- ¼ cups (55 g) brown sugar
- 1 Tablespoon active dry yeast
- ¼ cups (30 g) whole wheat flour
- ½ cups (60 g) all-purpose flour
- 1½ cups (200 g) bread flour
- ⅛ teaspoons salt
- 1 egg white, beaten with 1 Tablespoon water
- sea salt, for sprinkling
- Preheat oven to 450°F (230°C).
- 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 center 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 sheet 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 center 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
In your soft pretzel, you started using the container for grinding the dry ingredients, however, you pour the proof yeast with liquid? I thought that is only specifically use for dry ingredients? There was no mention to change container. Confuse!!!
Yes the instructions do not mention switching containers. You can use the dry grains container to finish this dough.
Date published: 2017-01-03
I'm wondering if I could use the vitamin to cream butter and sugar and then slowly add flour to the creamed butter and sugar in order to make shortbread?
Yes you can cream the butter and sugar. I would recommend pulsing in the flour on speed 3 so that you do not over mix the flour.
Date published: 2017-01-27
Between step seven and eight, how long should I let the dough rest?
This is meant to be a quick break of a minute or two, just long enough to prepare the baking sheet.
Date published: 2015-12-07
Can I use only all purpose flour instead of the other additional flours?
Using only all purpose flour will work but will not give you the same texture that the bread flour does.
Date published: 2015-12-01