Pretzel Problems Solved

My good friend Neva came to me with a very serious problem the other week. She had made homemade pretzels, but couldn't find anything good enough to dip them in! She she wrote me with a "Challenge!" and this video to explain exactly how she was saying it in her head. Hilarious!


So my darling Neva, I bring to you my soft pretzel recipe and a delicious garlic (since I KNOW you love it) mustard sauce. Delicious!



Did you all watch the Cosby show growing up? Had you seen this episode, I had not, but loved watching it.
What's your favorite thing to dip soft pretzels in??

Garlicky Dijon Mayo
1 teaspoon rice vinegar
1 large garlic clove, minced
3 tablespoons mayo (or sub greek yogurt, it was delicious!)
1 1/2 teaspoons whole-grain Dijon mustard
1 teaspoon chopped fresh parsley

Combine vinegar and garlic in a small bowl; let stand 5 minutes. Stir in mayonnaise, mustard, and parsley. Set aside.

Whole Wheat Soft Pretzels
INGREDIENTS:
1 tsp active dry yeast
Pinch of sugar
1/3 cup warm water (110 degrees)
1/2 cup bread flour
3/4 cup whole wheat flour
2 Tbs white sugar
1/4 tsp salt
1 tbsp canola oil

3 tbsp baking soda
1 cup hot water (as hot as your tap can get)
Sea salt or whatever other toppings you want

DIRECTIONS:
Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored. Mix the yeast mixture with flour, sugar, salt and canola oil, and knead until combined (a few minutes, not even 5). Let the dough rise in a greased bowl until doubled in size, about 1 hour. (We keep our place kinda cold (65) so I normally turn the oven on for a minute then turn it off and stick the bread in there to rise... otherwise it would take foreeeeeeeever to rise)

Preheat the oven to 425 degrees. When the dough has risen, pinch off a handful and roll it out into a long strand. Set aside. Repeat with the rest of the dough, about 6 times. Once all the strands are rolled out, pick up the first one and stretch it out again (the gluten will have relaxed and it should stretch further now). Twist it into a pretzel shape and place it on a baking sheet lined with silipat or cooking spray. Repeat with the rest of the strands.

Dissolve baking soda into hot water and stir until dissolved. Quickly dip each rolled pretzel into the mixture and place it back on the baking sheet. Sprinkle all the pretzels with sea salt, to your preference. Bake for about 8 minutes, until pretzels have browned. (Mine took 8 minutes then I dropped the temperature to 350 for an additional 4-5 minutes)

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Whole wheat soft pretzels

I made these pretzels awhile back and instantly fell in love with them. The original recipe comes from Katy of Sugarlaws and this is the second time I've made them. The first time I added a little whole wheat flour (her's call for all APF), this time I upped it more and still achieved an amazing texture and flavor! Next time... I'm going to try adding even more whole wheat and less bread flour... so stay tuned and I'll let you know how it goes!!

My original post equated these to crack... that is still the case. The recipe makes 6 medium sized pretzels, which in both occasions have not lasted the night... the recipe easily double, triples, quadrupled.... but do so at risk to your waistline, because although they aren't bad for you... eating anything in large quantities really isn't the best ;) moderation people!! and I have none with these in the house... I WILL eat them all if left alone...


Whole Wheat Soft Pretzels
INGREDIENTS:
1 tsp active dry yeast
Pinch of sugar
1/3 cup warm water (110 degrees)
1/2 cup bread flour
3/4 cup whole wheat flour
1 Tbsp splenda blend (2 Tbs white sugar)
1/4 tsp salt
1 tbsp canola oil

3 tbsp baking soda
1 cup hot water (as hot as your tap can get)
Sea salt or whatever other toppings you want

DIRECTIONS:
Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored. Mix the yeast mixture with flour, sugar, salt and canola oil, and knead until combined (a few minutes, not even 5). Let the dough rise in a greased bowl until doubled in size, about 1 hour. (We keep our place kinda cold (65) so I normally turn the oven on for a minute then turn it off and stick the bread in there to rise... otherwise it would take foreeeeeeeever to rise)

Preheat the oven to 425 degrees. When the dough has risen, pinch off a handful and roll it out into a long strand. Set aside. Repeat with the rest of the dough, about 6 times. Once all the strands are rolled out, pick up the first one and stretch it out again (the gluten will have relaxed and it should stretch further now). Twist it into a pretzel shape and place it on a baking sheet lined with silipat or cooking spray. Repeat with the rest of the strands.

Dissolve baking soda into hot water and stir until dissolved. Quickly dip each rolled pretzel into the mixture and place it back on the baking sheet. Sprinkle all the pretzels with sea salt, to your preference. Bake for about 8 minutes, until pretzels have browned. (Mine took 8 minutes then I dropped the temperature to 350 for an additional 4-5 minutes)

CHOW!

Crack... I mean soft pretzels

Katy of Sugarlaws could not have spoken words more true when she said she could not convey just how good these pretzels are. I must equate them to crack... because they are that addictive. The best part is these aren't illegal and are a FAR FAR FAR better and more accessible option then drugs haha. I printed her recipe straight away (i changed a few things which I wrote out in my version below) and promised myself I would make them soon, last night was the night and I fear I will be making these more often then I really should for my waistlines sake. I mixed her recipe up a bit by doing a combo of whole wheat and bread flour to make them a little "better" for ya. I ate 3 of the 6 last night, set one aside for my roomie and devoured the other two this morning.... yes I know I have chowing problems... you may have noticed the title of this blog... ahhh it all comes together now doesn't it ;)

Whole Wheat Soft Pretzels
INGREDIENTS:
1 tsp active dry yeast
Pinch of sugar
1/3 cup warm water
3/4 cup bread flour
1/2 cup whole wheat flour
1 tsp bread enhancer
1 tbsp splenda blend
1/4 tsp salt
1 tbsp canola oil

3 tbsp baking soda
1 cup hot water (as hot as your tap can get)
Sea salt or whatever other toppings you want

DIRECTIONS:
Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored. Mix the yeast mixture with flour, sugar, salt and canola oil, and knead until combined (a few minutes, not even 5). Let the dough rise in a greased bowl until doubled in size, about 1 hour.

Preheat the oven to 425 degrees. When the dough has risen, pinch off a handful and roll it out into a long strand. Set aside. Repeat with the rest of the dough, about 6 times. Once all the strands are rolled out, pick up the first one and stretch it out again (the gluten will have relaxed and it should stretch further now). Twist it into a pretzel shape and place it on a baking sheet lined with silipat or cooking spray. Repeat with the rest of the strands.

Dissolve baking soda into hot water and stir until dissolved. Quickly dip each rolled pretzel into the mixture and place it back on the baking sheet. Sprinkle all the pretzels with sea salt, to your preference. Bake for about 8 minutes, until pretzels have browned. (Mine took 8 minutes then I dropped the temperature to 350 for an additional 4-5 minutes)

Makes six medium-sized pretzels, but please double or triple this recipe, because they disappear quickly!


You really could add any kind of topping you want, cinnamon and sugar perhaps? Maybe mix in some fresh rosemary or thyme??

I seriously want to make these everynight. They are that easy and that tasty... so worth it!

chow!!