I woke up yesterday morning to find 2 feet of snow at my door step. That’s a lot of snow, at least for people in my area. Noodles, on the other hand, had no issues with it. She was in her glory. (Probably because she didn’t have to shovel!)
For some reason massive amounts of snow bring on a baking bug for a lot of us. So many of my friends told me that they were baking this weekend because of the snow. Being cooped up causes us to get ants in our pants! Since the superbowl is this weekend, I decided to make something that would go with the beer that the husbands will be consuming. I’m not a beer drinker, but I do love my pretzels!
They were super simple, but a little time consuming. Anything that needs to be kneaded then rise, then rolled, then risen again will take time so make sure that you have the day to relax and enjoy making your pretzels.
They were bland in my opinion (probably because I didn’t put the huge chunks of salt on them – the huge salt makes me cringe), but this is easily remedied by putting that salt on them, sprinkling some cinnamon sugar on them or dunking them in salsa con queso! Mmmmmmm….
Whole Wheat Soft Pretzels
Source: Delicious Wisdom
Yields: 12 small pretzels
Prep Time: About 2 Hours (mostly inactive)
Cooking Time: 15 Minutes
1 Cup Warm Water
1 Package of Dry Active Yeast
1 ½ Cups + 1 ¼ Cups Whole Wheat Flour
2 Tbsp Olive Oil
3/4 Tsp Sea Salt
3 Cups Water
2 Tbsp Baking Soda
Course Sea Salt (optional)
In a large bowl, stir yeast into warm water and set aside to dissolve for 10 minutes. Stir in olive oil, sea salt and 1 ½ cups of flour. Once well combined, add remaining flour and knead for about 5 minutes. Place into a dry bowl, lightly cover with a kitchen towel and let rise for 1 hour.
Divide dough into 12 equal portions and roll into balls. Roll each ball into a long snake-y piece and form into pretzel shapes. (See below.) Let them rise for about 30 minutes. Preheat oven to 475 degrees F. Bring water and baking soda to a simmer in a deep pan. Simmer pretzels in simmering water for about one minute, flipping halfway through. Place pretzels on a lightly greased baking sheet, sprinkle with sea salt, and bake for 10-12 minutes or until golden.
Try to eat them the day of baking that’s when they are the best!