Oct 2, 2011

Pretzels, Pretzels and pretzels!!!!

Guy may know a thing or two about Triple D, but he also really knows his pretzels! Last week we were in charge of bringing snacks to our adult bible study and we opted for something savory. Savory? Really hunny? That is NOT my style. I'm sweet like sugar, sweet like honey and sweet like candy. Savory is my compliment. Its my husband. He can grab a few ingredients and throw them in together and make it taste great! Not me so much. I'm the baker, the sweet baker. So I looked to Guy to help me out...and boy did he!! These were awesome!!!

Guys Soft Herb Pretzels, with a few twists...


  • 1 1/2 tablespoons dry active yeast
  • 1 tablespoon agave nectar
  • 2 1/2 cups whole-wheat flour
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon sea salt
  • 2 large eggs
  • Assorted fillings, optional
  • Coarse salt or other toppings


Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you.
To make plain pretzels, cut the dough rectangle into seven 11-by-2-inch strips. For stuffed pretzels, follow the filling instructions, then cut into strips.
One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle. Repeat with the remaining dough, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with salt or other toppings. Bake until browned, 16 to 18 minutes.

These were awesome!! And I served them with a Zippy Pretzel dip that rocked!!

  • 1/2 lb.  sharp cheddar cheese
  • 1/2 lb.  blue cheese-crumbled
  • 1 six oz. pkg.  chive
  • 1 C.  heavy whipping cream

1 comment :

Jenfier Harrod said...

Man, those looked so good. Now I'm hungry. Maybe I could dream about it. Anyway I really like your post.

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