Saturday, May 24, 2008

Whole Wheat pretzel recipe

for Chris Hunter - bake well, young friend!

Whole Wheat Pretzels

2/3 cup water
1-1/2 cup whole wheat flour (I like King Arthur brand Traditional)
1 tablespoon molasses {I like blackstrap or full-flavor)
½ teaspoon salt
1 teaspoon yeast

If using a bread machine, follow machine directions for “Dough” setting. In bread machine check for right texture (see below) when ball is formed and smooth but before first rise cycle starts, and add flour or water if needed. (You may need to start the bread machine over.) When the rise cycle starts I like to put a damp cloth inside the machine over but not touching the dough (keeps a crust from forming on the dough.)

To do by hand, mix all ingredients in a bowl, till it forms into a ball. Knead dough 5 to 10 minutes by hand. It should not be too sticky; if it comes away on your fingers add a bit more flour and knead some more. If it doesn’t feel at all sticky, add water but no more than a teaspoon at a time. Set the bowl in a warm place and let the dough ball rise in the bowl, covered with a damp cloth or towel, for about an hour. It should be noticeably larger; most baking books say it should be doubled in bulk, but the exact size may vary.

When dough is ready, put some pretzel salt in a small plate and grease or spray-oil a large cookie sheet. Get little bits of dough and roll between your hands into a little log shape. Dip the pretzel in the salt, shake off any excess, and place salt side up on the cookie sheet. Leave the width of a pretzel between pretzels. Allow to rise in a warm place about another hour. Bake in preheated 425 degree oven 12-14 minutes. Makes about 20-24 pretzels, depending on how large or small you make them.

Jim S.

No comments: