Soft Pretzels always makes me think I am having fun. I think these delicious little savory breads will get you in a celebratory mood too.
For some reason soft pretzels always makes me think I am having fun. Maybe because I first discovered them at fairs and movie theaters. Then they showed up in malls and to me it is always a good time shopping.
For quite a few years I only dreamt that I could make them at home even though I was already a bread maker. They were allusive to me.
Finally, I pulled up my boot straps and set off for the kitchen. I took out the yeast and just stared and then took out the flour and stared some more. Guess I forgot to roll up my sleeves.
An attempt came to mind so I began. Man, the little suckers weren’t hard at all.
I’m sure I’ll get better at making the shape but not to bad for a first try. The little tips get browner so, next time, I will push them down a little bit more.
Start the movie!
- 2 1/4 teaspoons yeast
- 1 1/2 cups warm water for yeast - this amount of water has been adjusted, 100-110°
- 4 1/4 cups whole wheat flour
- 1 tablespoon salt
- 1 teaspoon sugar
- 1/2 cup almond milk - for brushing the tops of the prepared pretzels before they bake
- coarse salt - for sprinkling on top of the pretzels
- Have parchment paper on 2 cookie (baking) sheets.
- Dissolve the yeast in the 1 cup of warm water. Let set for 5 minutes.
- Add the Tablespoon salt and teaspoon sugar and stir.
- Add this mixture to flour and blend. It will be sticky.
- Turn out the dough on a floured surface.
- Knead until smooth, about 5 to 10 times.
- Divide dough in half, then half again. You will have 4 balls.
- Set all of these 4 balls back in a bowl and cover with a moist paper towel (touching the balls) to help keep from them from drying out.
- Take out one ball and recover the rest.
- Divide one ball into thirds.
- So eventually, each of the 4 balls will be divided into thirds which will give you 12 balls and will become 12 pretzels.
- Roll out each ball into a rope about 1" to 1-1/2" in diameter and 14" to 16" long. Mine were 14" and they are a little fat. I think I will try 16" next time.
- Shape into a pretzel shapes right on the parchment paper in the cookie sheet.
- Continue with each ball as in the directions above until all the pretzels shapes are done.
- Brush the pretzels with the soy milk a couple at a time and then sprinkle the coarse salt on top while the pretzels are still moist.
- Bake at 425° for 12 to 15 minutes.
- Remove to a wire rack to cool.