I need a healthy recipe for soft pretzels?
I went to Jamba Juice and they have some pretty good soft pretzels. That gave me the idea to make some myself, however, i would like a really healthy tasty recipe, something with whole wheat…
If you have any good healthy recipe for great tasting pretzels , please send them my way
Best answer:
Answer by Cister
Soft Pretzel Recipe
For 3 dozen 6-inch sticks or
For 1 dozen 6-inch Pretzels
1 tbsp Yeast
1 tbsp Sugar
1 tsp Salt
2 tbsp softened butter or softened margarine
1 cup warm (115-+ deg F) water
2 3/4 cups flour
Coarse Salt to sprinkle on Pretzels before baking
5 tsp baking soda mixed in 4 cups water in a non-aluminum saucepan.
1 large slotted spoon to “go fishing”
Greased cookie sheet
Preheat oven to 475 F
Put yeast, sugar, salt, butter/marg, water and ONE CUP of the flour into a medium mixing bowl and pour in the water.
Stir till all smooth, and yeast starts to bubble.
At this point add the rest of the flour, stir till it is mixed in.
When mixture is too stiff to stir with a spoon, begin kneading.
Knead dough till smooth and till it no longer sticks to the bowl and your hands
Allow dough to rise to about double its height.
While dough is rising, grease the cookie sheet. and prepare the baking soda-water mixture and bring to a boil on stove.
When dough is risen enough, punch down, knead for a minute or so, then divide and roll the 6-inch sticks with your hands, to about 1/2 inch in diameter, or 12-15-inch long rolls to make into the pretzel shape.
Allow sticks or pretzels to sit for about 1-2 mins. Place them into boiling water-baking soda mixture one or two at a time.
Let the pretzels boil for 1 minute 10 seconds, then flip them over with the slotted spoon and boil on the other side for 1 minute and 10 seconds.
This boiling step gives them a firm skin and adds some flavour. Not boiling long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough.
Fish them out of the water, let them drip off and place them on the greased cookie sheet.
When all the pretzels or sticks are done, sprinkle the coarse salt on them.
Bake for 12-15 minutes or till sticks or pretzels are golden brown.
You can double the recipe in proportion.
ENJOY!!
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Here is one to try;
Aunt Annie’s Soft Pretzels Recipe
Serves/Makes: 12
Ingredients:
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)
Directions:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne’s famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!
* The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be. (Of course I don’t have the counter space!)
*Sweet butter, not regular butter, is one of her secrets!
This recipe for Aunt Annie’s Soft Pretzels serves/makes 12
Whole Wheat Soft Pretzels Recipe
Submitted by: Denae, Nebraska USA
from cdkitchen.com
Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 12
Related Categories:
–Pretzels Recipes
Ingredients:
3 cups whole wheat flour (more if needed)
1 package fast rise yeast
1 teaspoon salt
1 1/3 cup very warm water (125º to 130º)
3 tablespoons vegetable oil
1 tablespoon honey
1 egg white, slightly beaten
Coarse salt or sesame seed
Directions:
Mix 2 cups flour, the yeast (dry) and salt in large bowl. Stir in water, oil and honey. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Cover and let rest 10 minutes.
Heat oven to 400º. Grease cookie sheet. Punch down dough; divide into 12 equal parts. Roll each part into rope, about 18 inches long. Twist each rope into pretzel shape on cookie sheet. Brush pretzels with egg white; sprinkle with coarse salt or sesame seeds.
Bake about 15 minutes or until pretzels are golden brown and crust is crisp. Immediately remove from cookie sheet to wire rack. Serve warm and, if desired, with prepared mustard.
This recipe for Whole Wheat Soft Pretzels serves/makes 12
Fat-free Soft Pretzels:
28 min 20 min prep
2 pans
1/8 cup water
1 package active dry yeast
1 1/3 cups water
1/3 cup brown sugar
5 cups flour
coarse salt or kosher salt
baking soda
1. Dissolve the yeast in the 1/8 c warm water (use a large bowl).
2. Stir in the 1 1/3 c warm water and brown sugar.
3. Slowly mix in the flour.
4. Knead dough (using extra flour for the board and your hands) until it is stretchy and smooth (not sticky).
5. Grease two large cookie sheets.
6. Preheat oven to 475 degrees F.
7. Fill a 2-3 quart saucepan half full of water.
8. Add 1 tablespoon of baking soda for every cup of water.
9. Bring to a boil.
10. Talk a golf-ball size piece of dough and roll into a rope as thich as your thumb.
11. Bend into a U-shape, cross ends, twist crossed ends making a full turn, then fold the ends back toward the middle of the U.
12. Press ends into dough firmly.
13. Should be the familiar pretzel shape.
14. Other shapes (including candy cane shapes for Christmas) also work.
15. Lower pretzel in boiling water for 30 seconds, remove from water (getting rid of any excess water) and place on greased cookie sheet.
16. Sprinkle with coarse or kosher salt.
17. Repeat until all the dough has been used.
18. Bake for 8 minutes or until golden.
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