Whole-Wheat Pretzel Recipe

homemade pretzel children craft

Pretzels courtesy of Yosefa of nonrecipe.com

Summer vacation is here and I am always looking out for fun activities. Yosefa called yesterday and suggested we do a baking project with the kids: pretzels! This recipe calls for conventional yeast but when I have more time I will attempt to make it with sourdough.

The kids enjoyed kneading the dough and molding the pretzels into different shapes and choosing toppings. The only downside as a summer activity is that pretzels require a very hot oven.

Whole-Wheat Pretzels

Ingredients

  • 1.25 cups warm water
  • 4 teaspoons yeast
  • 1/2 cup sugar (or less)
  • 1.5 teaspoons salt
  • 1 Tablespoon oil
  • 5 cups flour (either white or 1/2 wheat)
  • For dipping: 1/4 c. baking soda and hot water

Instructions

  1. If you are using instant yeast, go to the next step. If you are using fresh or frozen yeast, it should be proofed by adding the yeast plus two teaspoons of sugar to the water, and waiting ten minutes until bubbly.
  2. Mix all ingredients. Dough will be very stiff, but add water if necessary. Knead the dough for about ten minutes. The kids took turns.
  3. Let rise for about an hour, until double (ours didn’t seem to rise much the first time).
  4. Shape dough into pretzel shapes. The kids made letter shapes, hearts, rings, twists, etc.
  5. Add 1/4 cup baking soda to a large bowl of very hot water. Dip the pretzels carefully into the water and place on a greased baking pan. Yosefa said not to use parchment paper for this recipe as the pretzels will stick. We greased foil.
  6. Sprinkle with spices, coarse salt, sesame seeds, etc.
  7. Bake 8 minutes at 230° C. or 450° F. until brown.

Preparation time: 15 minute(s)

Cooking time: 8 minute(s)

Diet type: Vegetarian

Number of servings (yield): 8

You may also enjoy:

Cooking with Preschoolers: Distraction or Interaction?

9 Great Reasons to Cook with Your Kids

Starting Solids the Easy Way

Share

Related posts:

Comments

  1. Please add more ideas. Grandchildren will be visiting me through out the month of August.

  2. Thanks for linking to me. And thanks for hosting; it was fun! I like that they tasted like pretzels and not just like dense bread. I guess that’s partly the baking soda. I enjoyed them with mustard.
    FYI, DO NOT try this with a non-stick pot or pan. The first time I tried to make pretzels I thought I had to boil them in baking soda solution, and I think it ate into the surface of my pan. Only warm water is necessary followed by a very hot oven. No need to boil.
    Yosefa recently posted..Make Tri-colored Freezer Pops with Disposable Popsicle SticksMy Profile

%d bloggers like this: