* Exported from MasterCook *
Bread, Whole Wheat Salted Pretzel Bread Bowls
Recipe By :NICOLE
Serving Size : 4 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Amount Measure Ingredient -- Preparation Method
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1 1/2 cup warm water
1/4 ounce rapid rise yeast -- (1 pkg)
1 teaspoon sugar
2 teaspoons salt
4 cups flour -- (4 to 5c), (I did a mix of all
purpose and whole wheat flour)
1/2 teaspoon oil
1/4 cup baking soda
1 egg
coarse salt
Preheat oven to 200F
Combine water and yeast in an oven safe medium bowl and let it sit
for a few minutes until it gets foamy. Add sugar, two teaspoons of
salt, and flour; one cup at a time. You can use a stand mixer with
the dough hook attachment or just the bowl and a wooden spoon. I did
the latter. Continue to add flour one cup at a time until the dough
isn't super sticky and starts to pull away from the sides of the bowl
Remember, you can always add flour but can't take any away.
Remove dough from bowl and knead on a floured surface for 4-5
minutes. Clean most of the flour and dough bits out of the bowl and
add oil. Put dough ball into the bowl and turn a few times until it
is completely oiled.
Boiling & Baking:
Turn off oven and put the dough in. Leave the oven dough slightly
open and let rise for 40-60 minutes, or until doubled in size. Remove
dough and split into four equal pieces.
Preheat oven to 450F and bring a medium pot of water to boil. Once
water is boiling, add the 1/4 cup baking soda. Place two dough balls
into the boiling water and cook for one minute, flip, and cook the
other side for an additional minute. Repeat process with other two dough balls.
Place dough balls on a greased cookie sheet or silicon baking liners,
making sure they are at least 1 1/2- 2" apart. Beat the egg in a
small bowl and lightly brush the tops of the dough balls and
carefully slit an "x" into the top of each one. Sprinkle the tops
with coarse salt.
Bake for 12-14 minutes or until the tops are golden brown. Cool
completely and store in an airtight container. Serving
To serve, cut a cone shape out of each top using a serrated knife and
scoop out extra bread with a spoon.
Description:
"A hearty wheat pretzel bowl with a salted pretzel crust, the
perfect complement to a creamy soup on a cold winter night. These
look a lot more difficult than they actually are; one bowl and the
yeast does most ofthe work"
S(Internet Address):
"http://www.yestoyum.com/2013/12/16/whole-wheat-salted-pretzel-bread-bowls/";
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Per Serving (excluding unknown items): 488 Calories; 3g Fat (5.9%
calories from fat); 15g Protein; 97g Carbohydrate; 4g Dietary Fiber;
53mg Cholesterol; 4865mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2
Lean Meat; 0 Fat; 0 Other Carbohydrates.