Whole Grain Soft Pretzels
April is National Soft Pretzel Month, so celebrate by baking this tasty snack at home! To improve their nutrition, we make them using whole grain white whole wheat flour. With the same taste and texture of all-purpose flour, your little ones will never know the difference.
Recipe derived from Home Baking Association and the Whole Grains Council. Visit their website for other whole grain recipes.
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Ingredients
Directions
1. Wash hands with soap and water.
2. Preheat oven to 425 degrees Fahrenheit.
3. In a large mixing bowl combine 1 1/4 cup flour, yeast, sugar and salt. Mix well.
4. Add 1 1/4 cups warm water and oil to the mixture and stir until moistened. Whisk mixture well for 1 to 2 minutes until thoroughly combined.
5. Stir in flour, 1/4 cup at a time, until the dough forms a rough ball.
6. Knead dough on a lightly floured surface until smooth and elastic. (Note: You may not need to use all the flour.)
7. Turn the bowl over the dough and let rest 30 minutes. Wash hands after handling raw flour.
8. Punch dough down and knead into a smooth ball. Divide dough into 4, then divide each section into thirds. Cover dough again and let rest 5 minutes more.
9. Roll each piece into a long thin cylinder, at least 18-inches long. Make each rope into a U-shape. Holding the ends of the rope, cross them over each other and press the ends onto the bottom of the U in order to form the shape of a pretzel.
10. In a shallow baking dish, dissolve baking soda in 3 cups warm water. Gently dip each pretzel in the baking soda solution, place on a parchment-lined baking sheet and lightly sprinkle with salt. Wash hands after handling raw dough.
11. Bake 12 to 15 minutes or until golden. Cool on a wire rack.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!