No-Hassle Soft Pretzels (from pretzel machine) Whole Wheat and Vegan
 Whole Wheat and Vegan Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 83.0
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 723.9 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.9 g
- Protein: 2.4 g
View full nutritional breakdown of No-Hassle Soft Pretzels (from pretzel machine) Whole Wheat and Vegan calories by ingredient
Number of Servings: 7
Ingredients
-
Supplies you will need:
2-cup measuring cup (microwavable)
soft-pretzel machine maker (mine is by Nostalgia Electrics)
wide, shallow dish
cooking spray
rolling pin
something to roll the dough on--either a cutting board, silicone baking sheet, or other surface
INGREDIENTS:
1 cup whole-wheat pastry flour + around 1/4 cup for rolling/dusting
1/2 cup VERY warm water + additional 1 cup water (divided)
1 tsp yeast (live)
2 tsp truvia + 1/4 tsp blackstrap molasses
1 tbsp + 1 tsp baking soda
1 tsp smart balance light or other vegan butter, melted
salt to taste
Directions
1) Heat up your 1/2 cup water in the microwave for about 1 minute. Stir in yeast, truvia and molasses and let sit for about 3 minutes or until foamy. Then stir in 1 cup of whole wheat pastry flour. Knead dough and add a few sprinkles of additional flour until dough is soft but not sticky.
2) Meanwhile, preheat your pretzel maker (just plug it in) after making sure the pretzel-shaped irons are inserted.
3) On your nonstick (and flour-dusted) rolling surface, pound out the dough into a 1/2-in thick sheet and then roll with a (flour-dusted) rolling pin until equal in thickness.
4) Use the pretzel cutter to cut out 2 pretzels and remove CAREFULLY, to keep pretzel shape intact.
5) Heat the additional 1 cup water in the microwave and then stir in ALL of the baking soda. Set the wide shallow dish to the side of the pretzel maker and have this baking soda water mixture handy.
6) When pretzel maker is preheated and "bath" is ready to go, gently pick up your pre-cut pretzels (I do them one at a time) and bring them over to your cooking station. Pour some baking soda water over the pretzel until completely covered and place into preheated iron molds. Once two pretzels are inserted and in the correct "shape" lock the lid and cook for 3-7 minutes (I usually do 4 minutes).
7) When pretzels are done, remove with a metal fork and place on a plate to be brushed with melted "butter" and sprinkled with salt (or cinnamon-sugar, for sweet pretzels).
8) Repeat steps #3-7 until all dough is used. You should have enough to make 7 pretzels, or 6 pretzels and several pretzel nuggets.
Serving Size: makes enough for 7 thin pretzels
Number of Servings: 7
Recipe submitted by SparkPeople user BETWEENTHEPAGES.
2) Meanwhile, preheat your pretzel maker (just plug it in) after making sure the pretzel-shaped irons are inserted.
3) On your nonstick (and flour-dusted) rolling surface, pound out the dough into a 1/2-in thick sheet and then roll with a (flour-dusted) rolling pin until equal in thickness.
4) Use the pretzel cutter to cut out 2 pretzels and remove CAREFULLY, to keep pretzel shape intact.
5) Heat the additional 1 cup water in the microwave and then stir in ALL of the baking soda. Set the wide shallow dish to the side of the pretzel maker and have this baking soda water mixture handy.
6) When pretzel maker is preheated and "bath" is ready to go, gently pick up your pre-cut pretzels (I do them one at a time) and bring them over to your cooking station. Pour some baking soda water over the pretzel until completely covered and place into preheated iron molds. Once two pretzels are inserted and in the correct "shape" lock the lid and cook for 3-7 minutes (I usually do 4 minutes).
7) When pretzels are done, remove with a metal fork and place on a plate to be brushed with melted "butter" and sprinkled with salt (or cinnamon-sugar, for sweet pretzels).
8) Repeat steps #3-7 until all dough is used. You should have enough to make 7 pretzels, or 6 pretzels and several pretzel nuggets.
Serving Size: makes enough for 7 thin pretzels
Number of Servings: 7
Recipe submitted by SparkPeople user BETWEENTHEPAGES.