Soft Barley Pretzels
A soft and chewy pretzel, perfect for the big game.
- 2 1/2 tsp Dry Active Yeast
- 1 Tbsp honey
- 1 c Joseph's Grainery Barley Flour
- 2 1/2 c all purpose flour
- 1 1/2 tsp salt
- 1/2 c baking soda
- salt and/or sugar and cinnamon for sprinkling over the pretzels.
- In a large bowl add 1 1/2 c warm water (about 100 degrees) and honey to the yeast, stir to combine. Then add the flours and salt and stir again. On a floured surface, knead the dough for about 12 minutes (sometimes we just flour our hands and walk around the house kneading it in our hands). Use cooking spray to grease a large bowl, put the dough into the bowl and cover with a towel. Let rise for an hour and a half. It will double in size.
- Preheat the oven to 450 degrees and place the two racks at the top and bottom thirds of the oven. Spray two baking sheets with cooking spray. Cut the dough into 12 pieces and roll into long skinny "snakes". Shape into pretzels
- While you are waiting for the pretzels to rise (about 15 minutes), fill a large pot with 10 cups of water and bring to a boil. When the pretzels have finished rising, add 1/2 cup baking soda into the boiling water. Do this slowly or you'll have a big mess on your hands! Poach the pretzels 2 at a time, for 30 seconds a side. Transfer them to the baking sheet. Sprinkle with salt or with a cinnamon and sugar mixture. Bake for 14 minutes, rotating the trays halfway through.
The pretzels are enjoying their baking soda bath. It was amazing to see how they "puffed " up.
Pretzels ready for the oven.
These pretzels are devine straight out of the oven!
Recipe adapted from original found in Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce