Ingredients with Measurements:
- 1 1/2 cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup rye flour
- 1/4 cup cornmeal
- 1/4 cup rolled oats
- 1/4 cup flaxseed meal
- 1/4 cup sesame seeds
- 1/4 cup poppy seeds
- 1/4 cup baking soda
- 2 tablespoons coarse salt
- 2 tablespoons unsalted butter, melted
Special equipment needed:
- Large mixing bowl
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine warm water, yeast, sugar, and salt. Let sit for 5 minutes until the mixture becomes frothy.
2. In a separate bowl, mix together all-purpose flour, whole wheat flour, rye flour, cornmeal, rolled oats, flaxseed meal, sesame seeds, and poppy seeds.
3. Add the flour mixture to the yeast mixture and stir until a dough forms.
4. Knead the dough with a stand mixer and dough hook attachment for 8-10 minutes until the dough becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour.
6. Preheat the oven to 450°F.
7. Divide the dough into 12 equal pieces and roll each piece into a long rope.
8. Twist each rope into a pretzel shape and place on a baking sheet lined with parchment paper.
9. In a large pot, bring 8 cups of water and baking soda to a boil.
10. Using a slotted spoon, carefully dip each pretzel into the boiling water for 30 seconds.
11. Remove the pretzels from the water and place back on the baking sheet.
12. Brush each pretzel with melted butter and sprinkle with coarse salt.
13. Bake the pretzels for 12-15 minutes until golden brown.
Time:
Preparation time: 1 hour 20 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 450°F.
Serving size:
12 pretzels
Nutritional information:
Calories per serving: 220
Total fat: 5g
Saturated fat: 2g
Cholesterol: 8mg
Sodium: 1630mg
Total carbohydrates: 37g
Dietary fiber: 5g
Sugar: 2g
Protein: 7g
Substitutions for ingredients:
- You can use any combination of flours you prefer, such as spelt flour, barley flour, or oat flour.
- Instead of flaxseed meal, you can use chia seeds or hemp seeds.
- If you don't have poppy seeds or sesame seeds, you can omit them or use other seeds like sunflower seeds or pumpkin seeds.
Variations:
- Add shredded cheese to the dough for a cheesy pretzel.
- Sprinkle cinnamon sugar on top of the pretzels for a sweet twist.
- Make mini pretzels for a party appetizer.
Tips and tricks:
- Make sure the water is boiling before adding the pretzels to it.
- Don't overcrowd the pot when boiling the pretzels.
- Brush the pretzels with melted butter immediately after taking them out of the oven for a shiny finish.
Storage instructions:
Store the pretzels in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the pretzels, place them in a preheated oven at 350°F for 5-7 minutes until warm.
Presentation ideas:
Serve the pretzels on a wooden board with a side of mustard or cheese dip.
Garnishes:
Garnish the pretzels with chopped herbs like parsley or chives.
Pairings:
Pair the pretzels with a cold beer or a glass of milk.
Suggested side dishes:
Serve the pretzels with a side of sauerkraut or potato salad.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the pretzels are too tough, you may have over-kneaded the dough.
- If the pretzels are too pale, brush them with an egg wash before baking.
Food safety advice:
Make sure to wash your hands and all equipment before and after handling the dough.
Food history:
Pretzels originated in Europe in the early Middle Ages and were traditionally made with just flour, water, and salt.
Flavor profiles:
The pretzels have a nutty, earthy flavor from the combination of grains and seeds.
Serving suggestions:
Serve the pretzels warm as a snack or appetizer.
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