Whole Wheat Homemade Soft Pretzel
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Ingredients1 package dry yeast (about 2 1/4 teaspoons)1 tablespoon sugar1 cup warm water (100° to 110°)3 cups all-purpose flour, divided1 teaspoon salt1 tablespoon butter, meltedCooking spray4 cups water2 tablespoons baking soda3/4 teaspoon kosher salt, divided
Preparation
1. Dissolve yeast and sugar in 1 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour and salt in a large bowl. Add butter, yeast mixture, and remaining 1 1/2 cups flour, stirring until a soft dough forms.
2. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
3. Punch dough down; divide into 12 equal portions. Cover and let rest 10 minutes on a lightly floured surface. Shape each portion of dough into an 18-inch rope with tapered ends; twist each rope into a pretzel shape.
4. Preheat oven to 450°.
5. Combine 4 cups water and baking soda in a large nonaluminum Dutch oven; bring to a boil. Add 4 pretzels; cook 1 minute, turning once (do not overcrowd pan). Remove pretzels with a slotted spoon; shake off excess water. Place pretzels on a baking sheet coated with cooking spray; sprinkle 1/4 teaspoon kosher salt evenly over pretzels. Repeat procedure twice with remaining pretzels and salt.
6. Bake pretzels at 450° for 10 minutes or until golden brown. Remove from pans to wire racks.
Gretchen Brown, Oxmoor House Healthy Eating Collection, Oxmoor House, OCTOBER 2006
Number of Servings: 5
Recipe submitted by SparkPeople user JRROHERTY.
1. Dissolve yeast and sugar in 1 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour and salt in a large bowl. Add butter, yeast mixture, and remaining 1 1/2 cups flour, stirring until a soft dough forms.
2. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
3. Punch dough down; divide into 12 equal portions. Cover and let rest 10 minutes on a lightly floured surface. Shape each portion of dough into an 18-inch rope with tapered ends; twist each rope into a pretzel shape.
4. Preheat oven to 450°.
5. Combine 4 cups water and baking soda in a large nonaluminum Dutch oven; bring to a boil. Add 4 pretzels; cook 1 minute, turning once (do not overcrowd pan). Remove pretzels with a slotted spoon; shake off excess water. Place pretzels on a baking sheet coated with cooking spray; sprinkle 1/4 teaspoon kosher salt evenly over pretzels. Repeat procedure twice with remaining pretzels and salt.
6. Bake pretzels at 450° for 10 minutes or until golden brown. Remove from pans to wire racks.
Gretchen Brown, Oxmoor House Healthy Eating Collection, Oxmoor House, OCTOBER 2006
Number of Servings: 5
Recipe submitted by SparkPeople user JRROHERTY.
Nutritional Info Amount Per Serving
- Calories: 285.0
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 485.2 mg
- Total Carbs: 54.4 g
- Dietary Fiber: 7.8 g
- Protein: 8.2 g
Member Reviews
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LAURIEJL2
I just made this. I used 1 1/2 cups whole wheat flower and 1 1/2 cups all purpuse since the orginal title was whole wheat and thats what I was looking for. Turned out good. I also used 1 T of honey instead of the sugar to make them even more nutritious. Kids loved them fresh from the oven - 4/6/11