And since kiddo wants everything to be green lately, he asked for food coloring to be added while we were kneading the dough.
Recipe similar to the one in the cook book can be found on the Better Homes & Gardens website.
Combine 1 1/2 cups whole wheat flour and a package of active dry yeast in mixer bowl.
In saucepan, heat 1 1/2 cups of 1% milk, 2 tablespoons olive oil, and 1 teaspoon salt and whisk until warm (between 120 and 130 degrees F).
Add warm milk mixture to flour + yeast in mixer bowl; beat on medium speed for 30 seconds. Scrape down sides of bowl. Beat on high speed for 3 minutes.
Add up to 3 cups of all-purpose flour. (I used my white paddle attachment rather than the whisk attachment to my mixer for this step.)
Turn onto floured surface, add food coloring, and knead for 6—8 minutes. Roll into a ball then place in a greased bowl. Make sure top of ball is greased too, then cover with a towel and let rise for 75—90 minutes (till double in size).
Preheat oven to 475 degrees F. Punch dough down, then leave on a floured surface and let rest for 10 minutes.
Start a pot to boiling 3 quarts of water + 2 tablespoons of salt.
Roll dough into a 12x20 inch rectangle, then use a pizza cutter to cut 20 half-inch strips.
Twist into pretzel shapes, then bake on greased baking sheets for 4 minutes. Reduce oven temp to 350 degrees F.
Boil partially-baked pretzels in water for 2 minutes, flipping once, then drain on a towel. After putting back on baking sheet, brush with beaten egg white and sprinkle with coarse salt. Bake at 350 degrees F for 20 minutes, until golden brown.
Taa-dum! These are best hot from the oven.
Here's hoping your Thanksgiving was a happy one, American readers! Happy Thursday, everyone else!
Thanks for reading.
1 comment:
Yum. I have never attempted to make pretzels before. As I was reading your post and seeing your pictures, my mouth was watering. They look delicious.
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