Ingredients with Measurements:
- 1 1/2 cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup rye flour
- 3 cups all-purpose flour
- 1/4 cup baking soda
- 1 egg, beaten
- Coarse sea salt, for topping
Special equipment needed:
- Stand mixer with dough hook attachment
- Large pot for boiling water
- Baking sheet lined with parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine warm water, yeast, and brown sugar. Let sit for 5 minutes until foamy.
2. Add salt, cocoa powder, rye flour, and all-purpose flour to the bowl. Mix on low speed with the dough hook attachment until a smooth dough forms.
3. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour.
4. Preheat the oven to 425°F.
5. Bring a large pot of water to a boil and add baking soda.
6. Divide the dough into 12 equal pieces and roll each piece into a long rope. Twist each rope into a pretzel shape.
7. Carefully drop each pretzel into the boiling water and let cook for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
8. Brush each pretzel with beaten egg and sprinkle with coarse sea salt.
9. Bake for 12-15 minutes, until the pretzels are golden brown.
10. Serve warm with your favorite dipping sauce.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 425°F.
Serving size:
12 pretzels
Nutritional information:
Calories: 190
Fat: 1g
Carbohydrates: 39g
Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be substituted for rye flour.
- Regular table salt can be substituted for coarse sea salt.
Variations:
- Add caraway seeds to the dough for a more traditional pumpernickel flavor.
- Top the pretzels with shredded cheddar cheese before baking for a cheesy twist.
Tips and tricks:
- Make sure the water is boiling before adding the baking soda to prevent it from clumping.
- Don't overcrowd the pot when boiling the pretzels, as they will expand and need room to cook evenly.
- For a softer pretzel, brush with melted butter instead of beaten egg before baking.
Storage instructions:
Store leftover pretzels in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, place pretzels in a 350°F oven for 5-7 minutes until warmed through.
Presentation ideas:
Serve on a wooden board with a variety of dipping sauces, such as honey mustard, cheese sauce, and spicy mustard.
Garnishes:
Sprinkle with chopped fresh herbs, such as parsley or chives, before serving.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with a side of sauerkraut or German potato salad.
Troubleshooting advice:
- If the dough is too sticky, add more flour a little at a time until it comes together.
- If the pretzels are too tough, they may have been boiled for too long. Try boiling for a shorter amount of time next time.
Food safety advice:
Make sure to wash your hands and all surfaces thoroughly before and after handling raw dough.
Food history:
Pumpernickel bread originated in Germany and is traditionally made with rye flour and a long, slow baking process. Pretzels also have German roots and were originally made by monks in the Middle Ages.
Flavor profiles:
Pumpernickel pretzels have a rich, earthy flavor from the combination of cocoa powder and rye flour. The coarse sea salt on top adds a salty crunch.
Serving suggestions:
Serve warm as an appetizer or snack.
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Region: German