On a day when your children are mad at you, because you won’t let them play in the thunderstorm, make these.
We decided the next time we make these, we will not let them “dry out” in the oven. We like them a little soft. 🙂 They were all gone in about 2 days. A neighbor boy ate three while here and I gave him eight to take home. Two for each member of his family. He ate three on the way home and he only lives three doors down! LOL
Source: Sunset Breads
Makes: 8 dozen
- 2 ½ tsp yeast
- ¼ cup warm water
- 1 ¾ cups warm milk
- 3 TB honey
- 3 TB butter
- ¼ cup wheat germ
- 5 ¼ cup (or so) whole wheat flour (watch this amount, I used only 4 cups)
- ¾ tsp baking powder
- 1 ¾ tsp salt
- 2 eggs lightly beaten (I used only one)
- Coarse salt
In a large bowl, dissolve yeast in warm water. Stir in milk, honey, butter, and wheat germ. Using a large mixer gradually mix in 3 1/2 cups of flour. Beat until dough pulls way from sides of bowl in stretchy strands. Cover and let stand in warm place until light and bubbly (about 40 minutes).
Meanwhile, combine 1 1/2 cups flour with baking powder and the 1 3/4 tsp. salt; set aside. Punch dough down and stir in flour mixture. Turn onto lightly floured board and knead until smooth (about 5 minutes), adding flour as needed to prevent sticking. (I did this in my mixer)
Divide kneeded dough into 4 equal portions. Cut each quarter into 12 equal pieces and roll each piece into a rope about 24 inches long.
Cut in half.
Twist each half into a pretzel.
Place pretzels, slightly apart and with loose ends turned under, on well-greased baking sheets (at least 12 by 15 inches). Brush each pretzel with beaten egg and sprinkle lightly with coarse salt.
Bake in a preheated 400 degree oven for 10 to 12 minutes, or until golden; transfer to a wire rack.
After all pretzels have been baked, turn oven off. Pile baked pretzels onto 2 ungreased baking sheets and set in turned-off oven for 2 to 3 hours or overnight, until thoroughly dried (break one to test).