Wheat-sourdough soft pretzels

Wheat-sourdough soft pretzels

Equipment: Stock pot, mixing spoon, large bowl, measuring cups and spoons, parchment or silicone-lined cookie sheet


Ingredients:

• 1-1/2 c. unbleached all-purpose flour
• 1 cup whole wheat flour
• 1 cup warmed whole milk
• 1/2 cup sourdough starter (mine is a whole wheat starter)
• 2 Tbsp. malt syrup (purchase at health food stores and specialty grocers)
• 1 tsp. sea salt
• kosher salt, for topping
• about 4 quarts kettle water (make this by boiling potatoes in water)
• 1 Tbsp oil for coating bowl to rise

Directions: 

• Combine sourdough starter, milk, 1 Tbsp. malt syrup and 1 cup whole wheat flour in bowl. Allow to sit 15 minutes.
• Add to it the 1-1/2 cups unbleached flour and salt and knead on floured board about ten minutes.
• Form into a round and place in oiled bowl covered with saran wrap. Let rise at least one hour, until about doubled.
• Meanwhile, heat your kettle water, add the other 1 Tbsp. malt syrup to water and stir to incorporate, bringing to a slow boil.
• Preheat oven to 425.
• Separate dough into 6 equal pieces. Form into long snakes and let rest another 15 minutes.
• Roll snakes a little thinner and form into pretzel shapes. Stick overlapping parts by pressing snug, use a little water if necessary.
• Boil in kettle water, let them rise to the surface and then count 15 seconds. They will puff up considerably.
• Transfer to lined cookie sheet and sprinkle with kosher salt.
• Bake at 425 for about 15 minutes, until golden.

Kudos to Opal and Milo, my sous chefs! These pretzels are mighty good, I'm enjoying one with some pub mustard right now. 

And sharing the recipe with you- it was the yeast I could do.


XO, Debbie