A New Twist on Pretzels

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

coarse sea salt

🥗Healthier: Himalayan salt

💰Cheaper: table salt

Himalayan salt is a mineral-rich alternative.

malt syrup

💰Cheaper: honey

Honey can provide sweetness and moisture.

Mix the dough and let it rest for 5 to 10 minutes.

Scale the dough into 4-ounce pieces.

Ensure the dough is at 80 degrees for optimal yeast growth.

Round the dough pieces; let them rest on the floor or rack for 15 to 20 minutes to form a skin and proof slightly.

Cover the dough pieces with a paper and flatten them with another pan, then peel the paper off.

Scale the dough again into 4-ounce pieces for pretzels.

Roll each piece into about 18 inches long and set aside covered for 5 to 15 minutes until relaxed.

Start rolling from the middle of the dough to form a pretzel shape, crossing it twice before placing it on a cornmeal pan.

Place the pretzels in a proofer at 90 to 100 degrees with 70 to 80 percent humidity to proof.

Check proofing by dipping one pretzel in boiling solution; if it floats within five seconds, it's ready.

Dip the pretzels in a boiling solution of water, sugar, and baking soda.

After dipping, place them back on a pan and garnish with salt or toppings like cheese, onions, or sesame seeds.

Preheat the oven to 450 degrees and bake the pretzels for 12 to 15 minutes with steam.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens