Yesterday we made a batch of wholewheat pretzels. Delicious! They are best, of course, straight out of the oven with a smattering of butter.
My pretzel twisting skills are lacking - so dd, who out of her warehouse of knowledge recalled reading a "how to" on pretzels - became the pretzel twister for the afternoon.
Seemed like the first bunch in the oven turned out the best as the others ended up having too much time to rise in the steaming kitchen and ended up more bagel than pretzel. Still tasty - just not as showy.
My pretzel twisting skills are lacking - so dd, who out of her warehouse of knowledge recalled reading a "how to" on pretzels - became the pretzel twister for the afternoon.
Seemed like the first bunch in the oven turned out the best as the others ended up having too much time to rise in the steaming kitchen and ended up more bagel than pretzel. Still tasty - just not as showy.
Wholewheat Pretzels
1 T yeast
1/2 c warm water
1/2 c sugar
1 tsp salt
2 c evaporated milk
3 c whole wheat flour
2 1/2 c white flour
3/4 t baking powder
1/4 c oil
In a large bowl, dissolve yeast in the water. Stir in sugar, 1 t salt, milk and oil. Gradually mix in 1 1/2 c ww flour and 1 c white flour.
Cover and let sit until bubbly - about 45 min.
Add 1 1/2 c white flour with baking powder to the dough - then add remaining flour. Knead for 5 min.
Roll out dough into a rectangle. Cut into strips about 1/2 inch wide and 15 inches long. Roll each strip (like a Play dough snake!) into a strange about 20 inches long - then twist into a pretzel shape.
Cover and let sit until bubbly - about 45 min.
Add 1 1/2 c white flour with baking powder to the dough - then add remaining flour. Knead for 5 min.
Roll out dough into a rectangle. Cut into strips about 1/2 inch wide and 15 inches long. Roll each strip (like a Play dough snake!) into a strange about 20 inches long - then twist into a pretzel shape.
Let rise for about 30 minutes.
Dissolve a T coarse salt in pot of boiling water. Lower 1 pretzel at a time into the pot and let sit for about 30 seconds. Lift out - drain slightly and place on greased baking sheet.
Brush pretzels with egg white, sprinkle on coarse salt or cinnamon and sugar.
Bake at 400 degrees for about 20 minutes.
Dissolve a T coarse salt in pot of boiling water. Lower 1 pretzel at a time into the pot and let sit for about 30 seconds. Lift out - drain slightly and place on greased baking sheet.
Brush pretzels with egg white, sprinkle on coarse salt or cinnamon and sugar.
Bake at 400 degrees for about 20 minutes.
---
Note: on the amounts of flour. I find that I always have to add LESS flour to my dough recipes - at least during the initial mixing. When I knead the dough I am constantly adding more flour so the amounts probably work out the same...so you may not need to add all 5.5 c flour when initially mixing...
Also the original recipe just called for 2 c of milk at room temp. instead of evaporated milk - so you can use either one.
Note: on the amounts of flour. I find that I always have to add LESS flour to my dough recipes - at least during the initial mixing. When I knead the dough I am constantly adding more flour so the amounts probably work out the same...so you may not need to add all 5.5 c flour when initially mixing...
Also the original recipe just called for 2 c of milk at room temp. instead of evaporated milk - so you can use either one.
4 comments:
These look mahhhvelous, Edi!
Thanks for sharing the recipe ... I'd like to give them a try. We love pretzels!
Your dd did a great job with the pretzels! Looks yummy!
Wow, these look so yummy! I will have to try them with the girls:)
Sounds yummy... I'm glad you posted a whole wheat version of the recipe. I've had a hard time using it in place of regular white flour in my baking.
Post a Comment