Talk about a perfect Sunday night snack! We ate "dinner" at about 3:30, so at about 8:30 we were both needing a little something. These were quick and easy to whip up, not to mention kind of fun! We had fun rolling them, shaping them, and topping them together. Hubbs came up with some quite interesting toppings, but the best ones were the plain ol' salt or parmesan. Yum Yum!
1 1/2 Tbs. dry active ueast
1 Tbs. sugar
2 1/2 cups all purpose flour
2 1/2 cup whole wheat flour
1 tsp. sea salt
2 large eggs
Toppings (coarse salt, parmesan cheese, garlic salt)
Mix 1 1/2 cups warm water, the yeast, and sugar in a bowl. Set aside for 5 minutes.
In a large mixing bowl with dough hook attached, mix flour and 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 more flour if needed. Cut the dough into 4 equal portions and cover with a towel.
On a floured board, roll out one piece of dough into a 14 by 11 inch rectangle, 1/4 inch thick.
Cut the dough into strips, about 2 inches thick. Roll into a 12-inch rope with your hangs. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward eachother, forming a U shape, then cross the left end over the right end to make pretzel shape. Cross the left end over the right end again to make a twist in the middle. Repeat wit the remaining dough, spacing the pretzels 3 inches apart. Let sit for 10 to 15 minutes. Beat the remaining egg in a bowl. Brush the pretzels with the egg, then sprinkle with salt, cheese, garlic salt, or other toppings. Bake at 475 until browned, 16 to 18 minutes.
Makes 24 small pretzels.
Recipe adapted from Food Network Mag.