High Fiber Soft Pretzel Knots

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Soft pretzels are among the most comforting foods on Earth.  They are warm, soft, chewy, salty, and delicious when dipped in cheese.  It doesn’t get much better than that.  So, what if you could make them healthier without sacrificing any taste?  I mean, I still douse them in butter.  I haven’t gone completely crazy.  But the extra fiber in this recipe (thanks to King Arthur Flour for the awesome high-fiber flour and white whole wheat flour!) makes that pesky detail melt away into the rich dough.  Not surprisingly, Lily was totally into them.

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Plus, King Arthur Flour is so great that they have agreed to give one lucky reader a $25 gift card so that you can buy the ingredients needed to make these tasty pretzels!  Or, really, whatever else you want because the website has an endless supply of the stuff that bakers’ dreams are made of.

To enter for the giveaway, leave a comment telling me how you like to eat your pretzels.  Soft and chewy or thin and crispy.  Dipped in mustard or queso?

For two more entries, follow Life and Kitchen on Facebook and Pinterest and leave a separate comment for each letting me know you are my pal.

One winner will be randomly selected on February 28, 2013 and will be notified by email.  This giveaway is sponsored by King Arthur Flour, but, of course, my opinions are all my own.  Good luck!

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High Fiber Soft Pretzel Knots

Dough:
1 cup King Arthur Unbleached All-Purpose Flour
1 cup King Arthur White Whole Wheat Flour
1/2 cup King Arthur High-Maize High Fiber Flour
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
7/8 to 1 cup warm water*

*Use the full cup in the winter, less in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Topping:
1 cup boiling water
2 tablespoons baking soda
coarse, kosher or pretzel salt, optional
3 tablespoons unsalted butter, melted

Place all of the dough ingredients into the bowl of a stand mixer, and beat until well-combined. Knead the dough, by hand or with the stand mixer, for about 5 minutes, until it’s soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.

While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).

Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into sixteen equal pieces.

Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9″ square pan.

Roll each piece of dough into a thin rope (about 8″ long), and twist each rope into a knot. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops or flipping them over after a minute; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda “bath” will give the pretzels a nice, golden-brown color.

Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzel knots for 8 to 9 minutes, or until they’re golden brown.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but trust me on this one. Eat the pretzels warm, or reheat them in an oven or microwave.

Source: Adapted from King Arthur Flour

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Comments

  1. Soft and chewy…mustard and queso are both fine by me…ranch, too!

  2. I like you on Facebook.

  3. following you on Pinterest!

  4. I like my pretzels soft and chewy, dipped in some sort of cheese sauce.

  5. I like your Facebook page

  6. I’m a purist…just give me the carbs all on their own, lol!

  7. Soft and Chewy for sure! I prefer them with just salt, but a good queso is hard to ignore. :)

  8. I like you on Facebook.

  9. I follow you on Pintrest.

  10. I like my pretzels soft with jalapeno and cheddar on them!

  11. I like my pretzels soft and chewy dipped in cheese.

  12. I like to eat my prezels warm with cinnamon and sugar on them!

  13. I like you on facebook!

  14. soft and chewy and dipped in mustard thanks :)

  15. like u on fb Julie A Scott Laws

  16. pinterest 321gem

  17. i like pretzels dipped in mustard.

  18. I like mine plain, with a bit of kosher salt. Or some queso if you’re offering!!

  19. i like your page on facebook

  20. I’m a fan on facebook

  21. Pinterest, too :)

  22. I like mine soft and chewy. I use a recipe that I have adapted from their site using their sourdough starter. They are a huge hit with my kids. We like ours with a smear of cream cheese.

  23. I like your Facebook page.

  24. I follow your Pinterest boards.

  25. Jennifer Reda says:

    crispy dipped in mustard

  26. I like ‘em both ways, but it is hard to beat soft pretzels that are straight out of the oven :)

  27. soft and hot out of the oven with mustard

  28. Soft and chewy with queso! I’d forgotten about how yummy that is. It’s been so long since I had that – oh now look what you’ve done! I’m going to have to make some. ;)

  29. I liked you on Facebook.

  30. I followed you on Pinterest.

  31. Crispy on the outside and soft on the inside.

  32. I like them soft and thin! And dipped in cheese!

  33. I like them fluffy and chewy with mustard and a beer!

  34. following on pinterest!

  35. and Facebook

  36. Soft and chewy with extra salt:)

  37. I like mine soft & chewy & sprinkled in salt. Usually dipped in either nacho cheese or honey-beer mustard. Mmmm!

  38. Definitely soft and chewy!

  39. I like mine soft, chewy and dipped in lots of cheese!

  40. Already liked in FB! :)

  41. Already following on Pinterest! :)

Trackbacks

  1. […] beer dip to go with pretzel bites that I made using Fleischmann’s Simply Homemade mix.  Homemade pretzels are something I made last year and loved.  I still do.  Those frozen pretzels that you put into […]

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