I love soft pretzels. I don’t love how they are usually made with a whole bunch of white flour.
When we took a recent trip the zoo, I fried some homemade chicken nuggets, cut up carrot and celery sticks, sliced some cheese, and — made these pretzels. It was a perfect and fairly simple lunch. And, this recipe made a lot of pretzels, so I had some for another day, which I could (should) have frozen.
Best yet? They’re soaked whole grain pretzels, meaning they’re pretty nourishing, too. And easy. Did I mention easy?
Soaked Soft Pretzels
- 4 c. whole wheat flour
- 2 1/2 c. warm filtered water
- 1 tbsp. yeast
- 2 tsp. sea salt + coarse sea salt for the tops
- Baking soda and water
Mix the whole wheat flour and water together. Set it in a warm place overnight to soak. It should be a soft dough.
In the morning, mix in the yeast and sea salt.
Knead the dough for 5 minutes or so, until smooth and elastic. Set in a warm place to rise for 1 – 2 hours.
Preheat the oven to 450. Divide the dough into 12 equal pieces, then turn each piece into a rope, about 1″ thick.
Twist it to create a pretzel shape.
Continue with all the pretzels. Set them on an ungreased baking sheet.
Mix some baking soda and water together. Brush it on all the pretzels, then sprinkle with sea salt.
Bake for about 10 minutes, until golden brown. You’ll see I only got 9…but they were huge. I would do more, smaller pretzels next time. I ended up splitting them between the kids, which occasionally led to “No! I wanted a whole one!” Smaller is better so everyone can get their own whole one.
Anyway, they’re done! Easy! They can be stored, once cool, in a bag on the counter for 2 – 3 days, or frozen for a longer period of time. They could be sliced through the middle (lengthwise) and turned into sandwiches, or you could rip off bites and dip them in Kerrygold butter like I did…. 🙂