homemade soft pretzels
 
 
Save money but spare a little time before game day and you’ll be enjoying these delicious Whole Foods Market Pretzels without spending $5 on each one at the ballpark. They’re a little time consuming but definitely work the effort. Give them a try and enjoy.
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Ingredients
  • 1 (1/4-ounce) package active dry yeast
  • ½ teaspoon sugar
  • 3 tablespoons barley malt syrup
  • 2 cups whole wheat pastry flour
  • 1 teaspoon fine salt
  • ½ cup extra virgin olive oil
  • 2 cups all-purpose flour
  • 2 tablespoons baking soda
  • 1 egg, lightly beaten
  • 1 tablespoon milk
  • Coarse salt
Instructions
  1. Put yeast, sugar and 1 cup warm (about 110°F) water into a large bowl, stir gently and set aside to let rest until foamy, about 5 minutes. Add 1 tablespoon of the barley malt syrup, 1 cup of the whole wheat flour, fine salt and oil and stir until mixture resembles pancake batter. Add remaining 1 cup whole wheat flour and ¼ cup water and beat until smooth. Gradually incorporate the all-purpose flour, 1 cup at a time, kneading until smooth. Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Transfer dough to a clean large bowl, cover with oiled plastic wrap and set aside to let rise until doubled in size, about 1 hour. Preheat oven to 400°F. Place rack in upper third of oven. Grease a large baking sheet; set aside. Put 1 quart water, baking soda and remaining 2 tablespoons barley malt into a large pot and bring almost to a boil over medium-high heat, then reduce heat to medium-low and simmer until ready to use, making sure to stir it often. Punch down dough and turn out onto a lightly floured surface. Cut into 20 pieces and cover with a floured cloth to keep them from drying out. Working with one piece, use the palms of your hands to roll dough into a rope about 18 inches long, then form into a pretzel. (Holding each end with one of your hands, lay the middle point of the rope onto a floured surface, cross the two ends and spiral them, forming a heart, then lay down the ends to complete the pretzel’s shape.) Ease the pretzel into the simmering water mixture and poach it for about 30 seconds per side. Using a slotted spoon, transfer the pretzel to a dry towel, pat gently, then transfer to prepared baking sheet. Repeat process with remaining dough. Whisk together egg and milk in a medium bowl. When all pretzels are formed, brush them with the egg mixture and sprinkle all over with coarse salt. Bake until golden brown, 13 to 15 minutes.
Recipe by The Simple Good Life at http://mysimplegoodlife.com/homemade-soft-pretzels/