Homemade Soft Pretzels
Servings: 16 pretzels
Calories: 15kcal
Ingredients
- 2 cups warm water (bout 100°F- it will be warm, not hot to the touch)
- 1 tablespoon honey
- 1 (1/4-ounce) packet dry active yeast
- 4 1/2 cups white whole wheat flour
- 2 teaspoons kosher salt
- 1 tablespoon vegetable or canola oil
- 1 1/2 cups water, room temperature
- 1 tablespoon baking soda
Instructions
- Preheat oven to 425° F.
- In a large bowl, mix together the water and honey. Sprinkle the yeast over the water mixture and let sit for 10 minutes.
- In a separate bowl, whisk together the flour and salt.
- Slowly add the flour and salt to the yeast mixture. Stir until combined and the dough forms a soft ball (adding more flour if the dough is too sticky), about 5 minutes.*
- Rinse out the mixing bowl and then grease it with the oil.
- Place the dough in the greased bowl and turn it to coat with the oil. Cover the bowl with a kitchen towel and let the dough rest at room temperature for 20 minutes to 1 hour.
- Place the dough on a lightly floured surface and knead two or three times to remove air bubbles.
- Cut the dough into 16 equal pieces. Keep the dough covered with a kitchen towel when you’re not working with it.
- Roll each piece of dough into a 12-inch long rope.
- Make a U-shape with the dough rope. Pick up each end and cross one hand over the other and press loose ends onto bottom of U to make a pretzel shape.
- Place pretzels on a parchment or Silpat lined baking sheet, cover with a kitchen towel, and let them rest for 10 minutes.
- Stir together the water and baking soda. Brush the pretzels with the baking soda and water mixture (if you don\'t have a brush, you can dip your finger in the liquid and rub it on).
- Sprinkle pretzels with salt and bake for 15 minutes, or until lightly brown.
- *This can be done by hand or using an electric mixer fitted with dough hook attachment.
Nutrition
Calories: 15kcal | Carbohydrates: 2g | Fat: 1g | Sodium: 530mg | Sugar: 2g