The recipe given is super easy! The only thing I changed was to substitute 2 1/2 cups whole wheat flour into the mix - rather than using only regular all purpose flour. It still rose beautifully but I let it proof an extra 30mins just to be sure. In hindsight I would probably add the little bit more water and maybe not cook it as long but they are still really soft and yummy. :)
Wednesday, June 6, 2012
Soft Pretzel Heaven!
Right now I feel like I'm in soft pretzel heaven! I love their delectable chewy nature, combined with their many different toppings! But I do hate having to dish out top dollar for something so easily made a home. Google it on-line and you're find dozens of recipes claiming to be "almost world famous" and "the best ever" - but how many really live up to the hype with their varying ratios of yeast, flour and water, the only thing they all agree on is blanching the pretzels in a mixture of hot water and baking soda. This gives the pretzel that gorgeously brown and crunchy exterior. For me, I chose hungry nation's youtube tutorial by Working Class Foodies.
The recipe given is super easy! The only thing I changed was to substitute 2 1/2 cups whole wheat flour into the mix - rather than using only regular all purpose flour. It still rose beautifully but I let it proof an extra 30mins just to be sure. In hindsight I would probably add the little bit more water and maybe not cook it as long but they are still really soft and yummy. :)
The recipe given is super easy! The only thing I changed was to substitute 2 1/2 cups whole wheat flour into the mix - rather than using only regular all purpose flour. It still rose beautifully but I let it proof an extra 30mins just to be sure. In hindsight I would probably add the little bit more water and maybe not cook it as long but they are still really soft and yummy. :)
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