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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Whole Wheat Pretzels (Bread Machine) Recipe

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This recipe for Whole Wheat Pretzels (Bread Machine) is from The Official Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (.25 oz.) package of active dry yeast
2 tbsp. brown sugar
1 1/8 tsp. salt
1 1/2 c. warm water (110º F)
3 c. whole wheat pastry flour
1 c. all-purpose flour
2 c. warm water
2 tbsp. baking soda
2 tbsp. butter, melted
2 tbsp. coarse kosher salt
Directions:
Directions:
1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 ½ cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat surface. Cover, and let rise for one hour.

OR- Place all ingredients in the bowl of your bread machine according your manufacturer’s instructions and set to “dough” setting.

2. Combine 2 cups warm water and baking soda in a shallow pan.

3. After dough has risen, cut into 12 pieces for large pretzels or 24 pieces for mini pretzels. Roll each piece into a thin rope, about the size of a chubby crayon. Twist into desired shape, and dip into the baking soda solution. Place on greased tin foil-lined cookie sheets, and let rise 15-20 minutes.

4. Bake at 450ºF for 8-10 minutes on the top rack of the oven (one tray at a time), or until golden brown. Brush with melted butter, and sprinkle with coarse salt. (Or cinnamon sugar!)
Number Of Servings:
Number Of Servings:
12-24
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Once cool, pretzels that haven’t been immediately eaten can be frozen in a Ziploc bag and later warmed up in the toaster oven.

 

 

 

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