Whole Wheat Soft Pretzel Bites

Its game day here in Columbus! GO BUCKS! And game days are all about guilt filled free tailgate food. My manfriend is German, Columbus OH is filled to the brim with sausage houses and beer. I feel compelled to fit in lol. So today I made us some soft pretzels! I have made pretzel bites before, they were wonderful, like Couldn’t. Stop. Eating. Wonderful.  But today I wanted to try and put a tiny little healthy spin in there. I made whole wheat soft pretzels! They turned out beautifully thanks to my pinsperation from  http://www.sprinklesomesugar.com/homemade-soft-pretzels/    🙂

Because you’re using whole wheat flour, you want to adjust the flour amount. Whole wheat is much more dense than all purpose and therefore you need less! Its always wise to add in a cup of flour at a time, see what the texture of your dough is doing, and then add more if necessary. For this recipe I did 2 full cups and then less than a quarter of the third cup to get the right consistency. I also left off the butter after baking to keep with my health conscious theme.

So get your bowls and baking sheets, and lets get started!

IMG-9959 these are good little packets to have around. You’ll only need one for this recipe.

 

IMG-9960                  The yeast is starting to froth up, which means its almost flour time!

IMG-9962

IMG-9963 this is after their alkaline bath. Go ahead and sprinkle your salt on there while they’re                                             still wet, so the salt crystals will stick after baking.

IMG-9964                                          little nuggets of whole wheat happiness!

 

What you’ll need for the dough:

  • 1 packet of instant yeast
  • 1 C warm water
  • 1 T unsalted butter
  • 1 tsp sugar
  • 1 tsp salt
  • 2 (+/- another quarter cup) Whole Wheat flour

What you’ll need for the alkaline bath:

  • 2 C water
  • 4 T baking soda
  1. First add the water, sugar, and yeast packet to your stand mixer bowl. Let the yeast sit for about 15 minutes in order to get nice and frothy.
  2. Add your flour. Remember the 1 cup at a time rule. Spin your mixer (with dough attachment) until a nice ball of dough forms. At this point your dough may be a wee bit sticky. Add just a table spoon of flour at a time until the dough is able to be handled without coating you for life in sticky dough.
  3. Once the dough is able to be handled go ahead and snatch it! kneed the dough for a few minutes and then form a nice ball to place back in the bowl.
  4. Leave the ball covered for 20-30 minutes to rise. NOTE: Whole wheat dough wont rise as much as a white flour dough, so don’t be alarmed when you come back its not a giant balloon!
  5. Go ahead and prepare your baking sheet! We have a rubber mat, but parchment paper or a good spray will do for a lining. Also preheat your oven to 475 degrees.
  6. Take your dough out of the bowl and give it a good squeeze to decompress.
  7. Add your 2 C water and 4 T of baking soda to a pot. Turn to med-high heat and let boil. Stir often to dissolve baking soda. While your water is preheating start tearing your dough into small, 1 in diameter, sized balls. (or get creative and try the twist shape! The kitchen is your oyster!)
  8. Once at a boil, turn down to low and start popping in your little pretzel nuggets. I love the alkaline taste of a pretzel so I let mine sit for 3 minutes or so. Make sure the water is reaching all over the pretzel.
  9. Gently scoop out your nuggets and place on the baking sheet. Sprinkle some salt on them and pop them into the oven for about 10 minutes. These are best served nice and warm, so enjoy right away!

 

 

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