Prep (Homemade Dough): 2.3 Hours (including wait time)
Cook Time: 15 Mins
Serving: 25–30 pretzels
These little guys are perfect for the big game with a couple of suds or as an appetizer for when you want to impress your so’s parents with something a little different before dinner.
If you have a free Sunday, we recommend making the dough from scratch. There is something to be said for manual competence that makes you feel better, gives you a sense of autonomy, a feeling of responsibility and satisfaction from creating something real and delicious. No time, no problem- you can also use any pizza dough from the supermarket.
*Inspired by HotforFood
- 1 C warm water
- 2 ¼ tsp commercial yeast
- 1 tsp sugar
- 3 C whole wheat flour
- ½ tsp garlic powder
- 1 tsp salt
IF NOT MAKING DOUGH – PRETZELS
- 1 ball of dough
- 5 C water
- 2 tbsp baking soda
- 5 tsp coarse sea salt
MAPLE DIJON DIPPING SAUCE
- 4 tbsp Dijon mustard or your favorite grainy mustard
- 2 tbsp maple syrup
- 1 tbsp favorite hot sauce (we used Tapatio)
1. MAKING PRETZELS
-IF MAKING DOUGH START AT STEP 1 OR IF STORE BOUGHT GO TO STEP 3 –
- Place yeast, warm water and sugar in a small bowl and allow it to bubble up. If this takes longer than 10 minutes we suggest using new yeast as your yeast may have gone off.
- While you are waiting for it to bubble, prepare the dry ingredients in a small bowl. Combine flour, garlic powder, and salt; mix with a whisk or fork. Make a small well in the middle of the bowl and pour in the wet mixture. You can use a wooden spoon or your hands (more fun) to combine the mixture until it looks like loose dough. Knead dough until it forms into a ball shape.
- Transfer dough to a lightly oiled bowl and cover with a damp tea towel. For best results we suggest leaving the dough somewhere warm to rise.
- After one hour in a warm room (or under your duvet) the dough should have doubled in size. The rise time will depend on the warmth of the room, so allocate two hours.
- Once dough has doubled in size, remove from the bowl, cut the dough in half then roll pieces out on a well floured surface into a 2 inch log. Cut the log into bite size pieces and decide how you would like to shape them. Some ideas: tie them into, traditional pretzel pieces, small spheres, geometric shapes, animals
COOKING PRETZEL DOUGH
- Fill large pot with water (about 5 cups) and place 2 tablespoons of baking soda into the water. The baking soda will allow the dough to become softer and make a more moist pretzel. Once the water reaches a roaring boil, place a handful of bites (dough pieces) into the pot. They should sink and take about 20 seconds to rise to the top. Transfer bites onto a baking tray lined with parchment paper.
- Slice an X in the top of each of the bites and top with coarse sea salt.
- Bake in preheated oven for 15 minutes or until golden brown!
MAPLE DIJON DIPPING SAUCE
- Combine all ingredients in small bowl, adjust seasoning to taste.