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Soft Pretzels :O)

These have always been a favorite around here but they cost Sooooo much to buy! Not to mention they just aren't really that good for you.lol Well Yesterday I got an issue of Women's Day magazine in the mail and it had a recipe inside. So I decided well what a good time to try them out.lol I tried to make them a touch healthier by converting some of the ingredients and let me tell you they are ADDICTIVE! You MUST MUST try these out.


Ingredients

  • 1&1/2 cups water(about 120-130 degree mine comes out of the tap hot enough)
  • 1 -1/4 ounces package dry yeast(2 1/4 teaspoons)
  • 1 Tablespoon sugar
  • 1/2 Teaspoon salt(original recipe called for 3/4)
  • 1 Cup whole wheat flour
  • 3 Cups All purpose flour(original called for all "all-purpose flour")
  • 1&1/2 Teaspoon olive oil(original recipe called for 2 Tablespoons of canola oil)
  • 2 Tablespoons of Baking soda

The directions are long but I promise they are easy to make :O)

  1. In a large bowl mix together yeast, sugar, salt,wheat flour and 1 cup of all purpose flour. Add in warm water and 1 Tablespoon of oil. Mix for about 2 minutes.
  2. Gradually add in 2 cups of flour 1/2 cup at a time. When the dough pulls away from the side turn it out onto a surface and knead for about 5 minutes. Add flour as needed so that the dough is not sticky.
  3. Coat a bowl with 1/2 tablespoon of oil. Place the dough in the bowl and cover. Set aside in warm area for about 45 minutes till the dough has doubled in size.
  4. After the dough has doubled punch the dough down and cut it into 8 pieces. Roll the dough with your hands into 1/2 inch thick snakes. Then form desired shape.
  5. In a large skillet bring 5 cups of water and the baking soda to a simmer. The direction said drop 2 pretzels at a time but it is far easier to do one.lol place pretzel in water face down of 30 second then flip and let sit for another 30 seconds. Place pretzels back on the cookie sheet. Once they have all been dipped place the cookie sheets in a 350 degree oven. I found cooking them higher in the oven takes longer but they cook more evenly :O)
Next time I think I am going to switch more whole wheat flour for white flour. These were so good I highly recommend you try it out at least once.

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