Soft Pretzels

By tinathorn

preparation: 10 minutes • processing: 15 seconds • bake time: 8-10 minutes • yield: 12 pretzels

Ingredients

• Ingredients3/4 cup (180 ml) warm water, 105°F-115°F (40°C-46°C)
• 1/4 cup (55 g) brown sugar, packed
• 1 package (1 Tablespoon) active dry yeast
• 1/4 cup (30 g)whole wheat flour
• 1/2 cup (62 g) unbleached,all-purpose flour
• 1 1/2 cups (205 g) bread (high gluten) flour
• Pinch of salt
• 1 large egg mixed with 2 Tablespoons (30 ml) water (for brushing dough before baking)
• Kosher salt

Details

Preparation time 10mins
Cooking time 20mins
Adapted from facebook.com

Preparation

Step 1

1. To proof the yeast, combine warm water, brown sugar, and yeast. Stir quickly to combine. Set aside for 5 minutes.

Place flours and salt into the Vitamix DRY BLADE container and secure lid.

2. Select Variable 1.

3. Turn machine on and slowly increase speed to Variable 6.

4. Blend until a hole forms in the center of the flour mixture, about 5 seconds.

5. Select Variable 3. Turn machine on and remove the lid plug. Add the yeast mixture through the lid plug opening. Stop machine and replace lid plug.

6. Select High speed. Quickly turn machine On and Offtwo times. Stop machine and remove lid.

7. While dough rests, lightly coat a baking sheet with vegetable cooking spray or shortening.

8. Use a wet nylon spatula to scrape the sides of the container, pulling the dough away from the container sides and into the center of the mixture. Replace lid.

9. Select High speed. Quickly turn the machine On and Off five times. Add additional water, 1 Tablespoon at a time, only if dough seems exceptionally dry. Repeat process five times, scraping the sides of the container until the dough binds together into a soft, elastic mixture.

10. With the lid on the container, let the dough rise until doubled in size, about 15 minutes.

11. Transfer dough to a lightly floured surface and divide into 12 pieces. With your palms, roll each piece to form a rope about 12-inches to 18-inches (30 cm-46 cm) long. Loop into an oval, twist the ends together and gently press the ends to the top side of the oval.

12. Whisk together the egg and water. Quickly and gently brush the egg mixture on each pretzel shape, and then sprinkle with kosher salt.

13. Bake in a heated 450°F (230°C) oven for 8 to 10 minutes or until crispy and lightly browned. Best when served warm



Nutritional Information Per Pretzel: 117 Cal (8% from Fat, 13% from Protein, 79% from Carb) • 4 g protein

1 g total fat • 0 g saturated fat • 23 g carbohydrates • 1 g fiber • 5 g sugar • 11 mg sodium • 18 mg cholesterol