Homemade Soft Pretzels

Homemade Soft Pretzels

Recipe Rating: 3.75601
Makes 20
These chewy pretzels may take some time to prepare, but they're worth every minute. Dip the finished pretzels in yellow mustard, if you like.
  • 1 (0.25-ounce) package active dry yeast
  • 1/2 teaspoon sugar
  • 3 tablespoons barley malt syrup, divided
  • 2 cups whole wheat pastry flour, divided
  • 1 teaspoon fine sea salt
  • 1/2 cup extra-virgin olive oil
  • 2 cups all-purpose flour
  • 2 tablespoons baking soda
  • 1 egg, lightly beaten
  • 1 tablespoon milk
  • Coarse salt
Put yeast, sugar and 1 cup warm (about 110°F) water into a large bowl, stir gently and set aside to let rest until foamy, about 5 minutes. Add 1 tablespoon of the barley malt syrup, 1 cup of the whole wheat flour, salt and oil and stir until mixture resembles pancake batter. Add remaining 1 cup whole wheat flour and 1/4 cup water and beat until smooth.

Gradually incorporate the all-purpose flour, 1 cup at a time, kneading until smooth. Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Transfer dough to a clean large bowl, cover with oiled plastic wrap and set aside to let rise until doubled in size, about 1 hour. 

Preheat the oven to 400°F. Place rack in upper third of oven. Lightly oil a large baking sheet; set aside.

Put 1 quart water, baking soda and remaining 2 tablespoons barley malt into a large pot and bring almost to a boil over medium-high heat, then reduce heat to medium-low and simmer until ready to use, making sure to stir it often. 

Punch down dough and turn out onto a lightly floured surface. Cut into 20 pieces and cover with a floured cloth to keep them from drying out. Working with one piece at a time, use the palms of your hands to roll dough into a rope about 18 inches long, then form into a pretzel. (Holding each end with one of your hands, lay the middle point of the rope onto a floured surface, cross the two ends and spiral them, forming a heart, then lay down the ends to complete the pretzel's shape.)

Ease the pretzel into the simmering water mixture and poach it for about 30 seconds per side. Using a slotted spoon, transfer the pretzel to a dry towel, pat gently, then transfer to prepared baking sheet. Repeat process with remaining dough. 

Whisk together egg and milk in a medium bowl. When all pretzels are formed, brush them with the egg mixture and sprinkle all over with coarse salt. Bake until golden brown, 13 to 15 minutes.
Nutritional Info: 
Per Serving: Serving size: 1 pretzel, 140 calories (60 from fat), 6g total fat, 1g saturated fat, 10mg cholesterol, 500mg sodium, 19g carbohydrates, (1 g dietary fiber), 3g protein.
Special Diets: 

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