Soft Pretzels
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
57
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 tbsps
Yeast (dry active)1 tbsp
Nectar (agave)2.5 cups
Wheat Flour (whole-)1 tsp
Sea Salt2 large
EggDirections:
1
Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl
2
Set aside 5 minutes
3
In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt
4
Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses
5
Turn out onto a floured board
6
Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky
7
Cut the dough into 4 equal portions; cover with a clean towel
8
On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you
9
To make plain pretzels, cut the dough rectangle into seven 11-by-2-inch strips
10
For stuffed pretzels, follow the filling instructions, then cut into strips
11
One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands
12
Transfer the rope to a baking sheet lined with parchment paper
13
Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape
14
Cross the left end over the right again to make a twist in the middle
15
Repeat with the remaining dough, spacing the pretzels 3 inches apart
16
Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F
17
Beat the remaining egg in a bowl
18
Brush the pretzels with the egg; sprinkle with salt or other toppings
19
Bake until browned, 16 to 18 minutes