* Exported from MasterCook *
Pretzels, Hot Soft
Recipe By :American Heart Association Eat Less Salt
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
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Pretzels
1 cup lukewarm fat-free milk -- (105F to 115F)
2 teaspoons active dry yeast
2 tablespoons sugar
2 tablespoons olive oil
1/4 teaspoon salt
1 1/2 cups whole-wheat flour
1 cup bread flour -- 3 to 4 Tbsp bread flour, and
1/2 cup bread flour, divided use
Cooking spray
1 large egg yolk
2 tablespoons water
Three-Seed Topping
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 teaspoon caraway seeds -- crushed
Cinnamon-Sugar Topping
1/4 cup sugar
1/2 teaspoon ground cinnamon
Most pretzels are high in sodium because salt is not only on the
outside but in the dough as well. With this recipe for one dough and
two topping options, you can easily please all soft-pretzel lovers.
Choose sesame, poppy, and caraway seeds for savory pretzels; if
you're more in the mood for something sweet, go with the
cinnamon-sugar topping.
In a medium bowl, combine the milk and yeast, stirring to dissolve.
Let stand for 5 minutes.
Stir in the 2 tablespoons sugar, the oil, and the salt. Add the
whole-wheat flour and 1 cup bread flour, stirring until the dough
starts to pull away from the side of the bowl.
Using the 3 to 4 tablespoons of bread flour, lightly flour a flat
surface. Turn out the dough. Knead for 6 to 7 minutes, gradually
adding, if needed, enough of the remaining 1/2 cup bread flour to
make the dough smooth and elastic. (The dough shouldn't be dry or
stick to the surface. You may not need any of the additional 1/2 cup
bread flour, or you may need the entire amount if the dough is too sticky.)
Using cooking spray, lightly spray a large bowl and a piece of
plastic wrap large enough to cover the top of the bowl. Transfer the
dough to the bowl, turning to coat all sides with the cooking spray.
Cover the bowl with the plastic wrap with the sprayed side down. Let
the dough rise in a warm, draft-free place (about 85F) for about 1
hour, or until doubled in bulk.
Preheat the oven to 400F. Line a large baking sheet with cooking
parchment. Set aside.
Punch the dough down. Divide it into 12 equal pieces. Using a small
amount of bread flour, lightly flour a flat surface. Roll each piece
of dough into an 18" rope. Working with one rope, at a point about 4"
from each end, cross one end of the rope over the other to form a
circle with two 4"-long tails. Bring the tails together and twist
them once. Lift the twist, folding the dough to the opposite side of
the circle so that the tails slightly overlap the circle, giving it
the shape of a pretzel. Place the pretzel on the baking sheet. Repeat
with the remaining dough ropes, spacing the pretzels 1" apart. Set aside.
In a small bowl, using a fork, beat the egg yolk and water together. Set aside.
In a separate small bowl, stir together the ingredients for either topping.
Brush the yolk mixture over the top of the pretzels. Sprinkle the
pretzels with the topping.
Bake for 15 minutes, or until golden brown. Serve hot. Transfer
leftovers to a cooling rack. Let cool completely, about 1 hour.
Store in an airtight container for up to three days. To reheat,
microwave on 100 percent power (high) for 20 seconds.
Sodium Smarts: In general, pretzels - unless they're unsalted - are
high in sodium because salt is not only in the dough but also on it,
for the salty topping. The salted variety can contain about 500 mg of
sodium per serving. A medium soft pretzel can have more than 900 mg
- 60 percent of the American heart Association's daily sodium
recommendation of 1,500 mg! instead, enjoy our recipe for hot Soft
Pretzels with your choice of toppings for about 60 mg of sodium per serving.
Per Serving: Three-Seed Topping:
Cal 143, Fat 4g, Carb 23g, Sod 5, Fiber 2g, Pro 5g
Per serving: Cinnamon-Sugar Topping:
Cal 150, Fat 4g, Carb 27g, Sod 49g, Fiber 2g, Pro 5g
S(Internet address):
https://www.epicurious.com/recipes/food/views/hot-soft-pretzels-51171480
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Per Serving (excluding unknown items): 134 Calories; 3g Fat (21.0%
calories from fat); 5g Protein; 23g Carbohydrate; 2g Dietary Fiber;
18mg Cholesterol; 57mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0428