Friday, January 16, 2009

Soft Multigrain Pretzels

My kids love to make homemade pretzels with me. They love to do different shapes. For this blog post I made them do regular shapes! This is the easiest, yummiest recipe I have tried. They are not fussy at all and always turn out great! -Kristin

1 c. warm water (105-115 F)
1/4 c. sugar
2 1/4 t. yeast (or 1 package active dry yeast)
2 T. olive oil
1 egg
1 1/2 t. salt
2 1/2 c. all purpose flour
1/2 c. whole wheat flour
1/2 c. cornmeal
1/4 c. oat bran

1 egg white
2 T. water
Kosher salt
Poppy Seeds (optional)

  • Combine the water and sugar in a large bowl.
  • Sprinkle with yeast and let stand until foamy, about 5 minutes. To yeast mixture, add the oil, egg and salt; set aside.
  • In different bowl, combine the flours, cornmeal and oat bran. Gradually work the flour mixture into the wet ingredients until a stiff dough forms. Grease a large bowl and place dough in it. Cover lightly and refrigerate for at least 2 hours and up to 24 hours. Grease 2 baking sheets.
  • Shape the dough into a long, log shape and divide it into 16 sections.
  • Roll each section into about a 15-20 inch rope.
  • Shape into pretzel and place on baking sheet.
  • Combine the egg white and water and then brush the tops of the pretzel with it.
  • Sprinkle them with Kosher salt and poppy seed if desired.
  • Cover lightly with plastic wrap and let rest in warm place for about 45 minutes. They do not raise that much.
  • Bake at 400 for 13-15 minutes.

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