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.
Author: the simple good life
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
- 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.
