Sourdough Soft/hard Pretzels THM-E

A warm, soft, chewy pretzels is a special treat at our house. they are a favorite to make for a weekend evening meal. These sourdough pretzels can even be made into hard crunchy one. And what’s not to like about that!

Sourdough Soft/hard Pretzels THM-E

  • 2 cups active starter
  • 1 1/2 cups water
  • 2 tablespoons vital wheat gluten
  • 1 tablespoon malt powder
  • 3 1/2 – 4 cups white whole wheat flour
  • 1/2 cup hot water
  • 2 tablespoons baking soda
  • pretzel salt
  • Mix starter, water, vital wheat gluten, malt powder, and 2 cups flour in mixer bowl until smooth. Add remaining flour in 1/4 cup increments until dough pulls away from the side of the mixer bowl. Allow the dough to rest for about 20 minutes. After rest, knead dough for about 8 minutes. If dough is too sticky, add slightly more flour but dough should be soft and not dry and stiff. Place in oiled bowl turning dough to coat it with oil. Cover and allow dough to rise for 6 hours. Refrigerate overnight or up tp 2 days. Remove from the fridge and roll into pretzel shapes. Place on parchment paper covered baking sheets. Let warm to room temperature for 1 hour. Combine hot water and baking soda. Brush on soft pretzels. Sprinkle with salt. Bake at 425* until browned. Spray lightly with Pam Spray or brush with melted butter, being careful to use less than 1 teaspoon of butter per pretzel. DO NOT add salt to the dough or your pretzels will be too salty. 12-14 pretzels. The reason for using only 1 teaspoon of butter per pretzel is to keep it in the carb category.

To make hard pretzels—after pretzels have been baked, reduce oven heat to 250 degrees F. Lay baked pretzels directly on oven rack. Bake for 4 hours or until totally dry inside. Delicious!! They will feel very light in weight when you pick them up.

Hard Pretzels

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Soft Pretzels

Sourdough Pretzels THM-E

Ingredients

  • 2 cups active starter
  • 1 1/2 cups water
  • 2 tablespoons vital wheat gluten
  • 1 tablespoon malt powder
  • 3 1/2 – 4 cups white whole wheat flour
  • 1/2 cup hot water
  • 2 tablespoons baking soda
  • pretzel salt

Instructions

  1. Mix starter, water, dough enhancer, malt powder, and 2 cups flour until smooth. Add remaining flour in 1/4 cup increments until dough pulls away from the side of the mixer bowl. Allow the dough to rest for about 20 minutes. After rest, knead dough for about 8 minutes. If dough is too sticky, add slightly more flour but dough should be soft and not dry and stiff. Place in oiled bowl turning dough to coat it with oil. Cover and allow dough to rise for 6 hours. Refrigerate overnight or up tp 2 days. Remove from the fridge and roll into pretzel shapes. Place on parchment paper covered baking sheets. Let warm to room temperature for 1 hour. Combine hot water and baking soda. Brush on soft pretzels. Sprinkle with salt. Bake at 425* till lightly browned. Spray lightly with Pam Spray or brush with melted butter, being careful to use less than 1 teaspoon of butter per pretzel. DO NOT add salt to the dough or your pretzels will be too salty. 12-14 pretzels. The reason for using only 1 teaspoon of butter per pretzel is to keep it in the carb category.

  2. To make hard pretzels—after pretzels have been baked, reduce oven heat to 250 degrees F. Lay baked pretzels directly on oven rack. Bake for 4 hours or until totally dry inside. Delicious!! They will feel very light in weight when you pick them up. 

You will find many more healthy recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link 
Buy It Now . I will send a small jar of mature sourdough starter by request FREE with a cookbook purchase. If you would just like sourdough starter without purchasing a cookbook, I ask that you cover the cost of shipping/packing.  

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