I could exist on bread. I would probably be malnourished, but happy for awhile. I thought it would be fun to make soft pretzels for
me my little one. I wanted to add some kind of healthy twist to make the snack time a little more nourishing....enter
wheat germ. What a fabulously sneaky addition to these pretzels!
Once you've mad the pretzels, the topping options are endless ... cinnamon sugar, garlic herb, coarse sea salt, etc. I'm freezing the extras because if I don't, I'll keep eating.... until my bread-filled heart is content ;)
Best dishes and yummy dreams!
xo,
Soft Pretzels ...with Wheat Germ
- 4 tsp. active dry yeast
- 1 tsp. white sugar
- 1 1/4 c. warm water (110 degrees F)
- 3 1/2 to 4 c. all-purpose flour
- 1/2 c. white sugar
- 1 1/2 tsp. salt
- 4 Tbsp. wheat germ
- 1 Tbsp. vegetable oil
-
- 1/2 c. baking soda
- 4 c. hot water
- 1/4 c. kosher salt, for topping pretzels
- 1. In a small bowl, mix together yeast and sugar (1 tsp.). Add warm water and let the mixture sit for 10 minutes until mixture appears thicker/creamy.
- 2. In a large bowl, combine flour, sugar (1/2 c.), salt, and 4 heaping tablespoons of wheat germ.
- 3. Add yeast mixture into the large bowl with the flour. Knead for 7-8 minutes until the dough is smooth. If it is too dry, add 1-2 tsp. of water.
- 4. Coat the ball of dough with the vegetable oil, place the dough in a bowl, cover the bowl with plastic wrap, and set it in a warm place for an hour (until dough has doubled in size).
- 5. Preheat the oven to 450 degrees, lightly flour a surface, separate the dough into 10-12 pieces - roll into a rope shape and twist it into a pretzel.
- 6. Mix baking soda and hot water in a small bowl.
- 7. Dip each pretzel into the baking soda mixture, place on a sheet coated with cooking spray, sprinkle with the salt and bake for approximately 10-15 minutes, or until pretzels have browned.
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My heart. She loved them!
Thanks for reading, loves xo |
