
Ingredients:
- 1 package active dry yeast
- 2/3 cup baking soda
- 4 tablespoons fresh butter
- 1 tablespoon large egg yolk beaten with 1 water
- Fleur de Sel (or pretzel salt if you have it)
- 1 cup flour
- 2 teaspoons kosher salt
- 1 tablespoon sugar
- Some vegetable oil
- 1 cup water
- 1 1/2 cups warm water
- 2 cups of whole-wheat pastry flour
Instructions:
- In a standing mixer, combine the water, sugar and yeast.
- Let sit for 5 minutes or until yeast foams at the top of the water.
- With the mixer on low (and the dough hook on), slowly add the flour.
- Then add the salt. The dough should completely come off the sides and there should be a ball around the dough hook.
- Let mix on low-medium for 5-6 minutes. If dough is sticking to sides, add a little bit more flour a tablespoon at a time.
- Remove the dough from the mixer and put in a well oiled bowl and let rise for about 1 hour or until doubled in size.
- In a large pot, bring 10 cups of water and baking soda to a boil.
- In the meantime oil 2 large cookie sheets lined with either parchment paper or silpat.
- Cut the dough into 7 pieces.
- Take one of the pieces and roll out into a rope about 24 inches long. Then, put the rope into the shape of a U. Holding the ends of the end, cross them over each other and then press them into the bottom of the U. Do this to the rest of the dough.
- Pre-heat the oven to 450 degrees.
- Once the water comes to a rolling boil, add the pretzels one at a time for about 1 minute.
- Remove from water and place on the cookie sheet.
- Brush each pretzel with your egg wash and sprinkle with salt.
- Place pretzels in oven for 13-15 minutes.
- Let cool for 5 minutes and then enjoy!
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