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
Step 1: Mix the whole wheat flour and water together. Set it in a warm place overnight to soak. It should be a soft dough.
Step 2: In the morning, mix in the yeast and sea salt.
Step 3: Knead the dough for 5 minutes or so, until smooth and elastic. Set in a warm place to rise for 1 – 2 hours.
Step 4: Preheat the oven to 450. Divide the dough into 12 equal pieces, then roll each piece into a rope, about 1″ thick.
Step 5: Twist it to create a pretzel shape.
Step 6: Continue with all the pretzels. Set them on an ungreased baking sheet.
Step 7: Mix some baking soda and water together. Brush it on all the pretzels, then sprinkle with sea salt.
Step 8: Bake for about 10 minutes, until golden brown.
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 grass-fed butter like I did…. 🙂