Tuesday, February 19, 2013
Homemade Wheat Pretzels
We've been eating a lot of pretzels lately. The Auntie Anne's make-at-home kind. They are delicious. But expensive.
So I decided to break out my old Better Homes & Gardens cookbook and try the recipe from scratch.
It had scary ingredients in it like Yeast. I'm not a bread baker. I have no idea how to use yeast. It requires exact temperatures. And rising. And I'm not very talented at following directions.
But we tried it out anyways.
INGREDIENTS
3 cups white flour
1 1/2 cups whole wheat flour
1 1/2 cups milk
1/4 cup sugar
2 TBS cooking oil
1 tbs salt
2 TBS salt
3 quarts boiling water
1 slightly beaten white egg
1 TBS water
DIRECTIONS
In a large mixing bowl stir together 1 1/2 cups of flour and yeast, set aside. In a medium saucepan heat milk, sugar, oil and 1 tsp salt. Heat until warm. Add milk mixture to dry mixer. Beat with an electric mixer on low speed for 30 seconds, then high for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.
Turn the dough out onto a lightly floured surface. Kneed in enough of the remaining flour to make a moderately stiff dough, about 6-8 minutes. Shape the dough into a ball. Place dough in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size.
Punch dough down. Turn dough out onto a lightly floured surface, let rest 10 minutes. Lightly grease 2 baking sheets.
Roll dough out into ropes, cut into strips about 16-inches long. Shape into pretzels.
Bake on 475 degree oven for 4 minutes. Lower temperature to 350.
Disolve 2 TBS salt into boiling water. Lower pretzels, 3 or 4 at a time, into water. Boil for 2 minutes, turning once. Remove from water, drain on paper towels. Place on baking sheets.
In a small mixing bowl stir together egg whites and water. Brush pretzels with mixture. Sprinkle with salt.
Bake at 350 for 20-25 minutes.
VERDICTWell, that was interesting. I never imagined that you made pretzels by baking them, boiling them, and then baking them again. But they turned out all right.
My biggest mistake was substituting 1/2 of the flour with whole wheat flower. That was too much. Waaaaayyy too much. Very wheaty. And the instructions DO say 1 1/2 cups, not half and half. I missed that step. But by this point you know how well I follow directions.
But they were still good. A little too much effort for a quick snack, but good.
NUTRITION
Calories: 121
Fat: 2g
So I decided to break out my old Better Homes & Gardens cookbook and try the recipe from scratch.
It had scary ingredients in it like Yeast. I'm not a bread baker. I have no idea how to use yeast. It requires exact temperatures. And rising. And I'm not very talented at following directions.
But we tried it out anyways.
INGREDIENTS
3 cups white flour
1 1/2 cups whole wheat flour
1 1/2 cups milk
1/4 cup sugar
2 TBS cooking oil
1 tbs salt
2 TBS salt
3 quarts boiling water
1 slightly beaten white egg
1 TBS water
DIRECTIONS
In a large mixing bowl stir together 1 1/2 cups of flour and yeast, set aside. In a medium saucepan heat milk, sugar, oil and 1 tsp salt. Heat until warm. Add milk mixture to dry mixer. Beat with an electric mixer on low speed for 30 seconds, then high for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.
Turn the dough out onto a lightly floured surface. Kneed in enough of the remaining flour to make a moderately stiff dough, about 6-8 minutes. Shape the dough into a ball. Place dough in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size.
Punch dough down. Turn dough out onto a lightly floured surface, let rest 10 minutes. Lightly grease 2 baking sheets.
Roll dough out into ropes, cut into strips about 16-inches long. Shape into pretzels.
Bake on 475 degree oven for 4 minutes. Lower temperature to 350.
Disolve 2 TBS salt into boiling water. Lower pretzels, 3 or 4 at a time, into water. Boil for 2 minutes, turning once. Remove from water, drain on paper towels. Place on baking sheets.
In a small mixing bowl stir together egg whites and water. Brush pretzels with mixture. Sprinkle with salt.
Bake at 350 for 20-25 minutes.
VERDICTWell, that was interesting. I never imagined that you made pretzels by baking them, boiling them, and then baking them again. But they turned out all right.
My biggest mistake was substituting 1/2 of the flour with whole wheat flower. That was too much. Waaaaayyy too much. Very wheaty. And the instructions DO say 1 1/2 cups, not half and half. I missed that step. But by this point you know how well I follow directions.
But they were still good. A little too much effort for a quick snack, but good.
NUTRITION
Calories: 121
Fat: 2g
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