Hard Pretzels
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 60.9
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 8.5 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 1.8 g
- Protein: 2.4 g
View full nutritional breakdown of Hard Pretzels calories by ingredient
Introduction
Crunchy sticks, knots or balls of pretzel dough get a quick boil before being baked to a snacker's delight! Adapted from an Alton Brown recipe to include whole wheat flour. Crunchy sticks, knots or balls of pretzel dough get a quick boil before being baked to a snacker's delight! Adapted from an Alton Brown recipe to include whole wheat flour.Number of Servings: 36
Ingredients
-
1 tbsp sugar
1 tsp salt
1 package instant yeast
4 oz bread flour
18 oz whole wheat flour
14 oz warm water
Water, for boiling
2 tbsp baking soda
1 egg white + 1 tbsp water (for wash)
Coarse pretzel salt
Directions
Combine all the "dry" ingredients in the bowl of a stand mixer with a dough hook, stirring well.
Add warm water, stir to combine, then knead for 6-7 minutes, until elastic.
Place dough into an oiled bowl and allow to rest for 30 minutes.
Divide dough into 36 1-oz pieces (use a kitchen scale for dead-on accuracy if you like), and form into sticks, knots or whatever shapes you desire.
Keep the dough you aren't working with under a damp towel.
Preheat oven to 350F.
Bring a half-filled pot of water mixed with the baking soda to a boil.
Carefully add shaped dough 4-5 pieces at a time.
Cook in simmering until they float, about 30 seconds - 1 minute.
Remove from water and place on greased or parchment-liked baking sheets.
Repeat with remaining dough.
Brush pretzels with beaten egg white mixture and sprinkle with salt.
Bake 50-60 minutes (for full 1-oz pieces) or 30 minutes (for "bite-size" pretzel balls).
Cool completely, and store in a covered container.
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Add warm water, stir to combine, then knead for 6-7 minutes, until elastic.
Place dough into an oiled bowl and allow to rest for 30 minutes.
Divide dough into 36 1-oz pieces (use a kitchen scale for dead-on accuracy if you like), and form into sticks, knots or whatever shapes you desire.
Keep the dough you aren't working with under a damp towel.
Preheat oven to 350F.
Bring a half-filled pot of water mixed with the baking soda to a boil.
Carefully add shaped dough 4-5 pieces at a time.
Cook in simmering until they float, about 30 seconds - 1 minute.
Remove from water and place on greased or parchment-liked baking sheets.
Repeat with remaining dough.
Brush pretzels with beaten egg white mixture and sprinkle with salt.
Bake 50-60 minutes (for full 1-oz pieces) or 30 minutes (for "bite-size" pretzel balls).
Cool completely, and store in a covered container.
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.