Oktoberfest Soft Pretzels

Celebrating the world’s largest beer festival the Bit Healthier way - with delicious soft pretzels.

Time to read: 5 mins | Time to make: 40 minutes / 3 hours total with rest time | Yields: 6 servings

Ingredients

• 1 packet (7 g) active dry yeast

• 1 tbsp (12.5 g) granulated sugar*

• 1 cup (240 ml) warm water, divided

• 1/4 cup (30 g) bread flour

• 1/2 cup (60 g) spelt** flour

• 2 cups (240 g) whole wheat flour

• 1 tsp (5 g) teaspoon kosher salt

• 2 tbsp (28 g) unsalted butter, at room temperature

 Finishing

• 9 cups (2 L) water

• 1/3 cup (80 g) baking soda

• 1 egg*** (as egg wash - optional)

• flaky salt, sesame seeds

*Substitute with honey or maple syrup if you avoid refined sugar.

**Alternatively, use the same amount of bread flour and 2 tbsp less water.

***Feel free to skip if you want to make vegan pretzels, as the topping will stick on top of them anyway. The purpose of egg wash is to make our pretzels nice and shiny. 

Method

Activate yeast:

1. In a small bowl, add yeast and sugar and cover with 1/4 cup (60 ml) of warm water. Let it sit for 5 minutes until yeast is activated and the mixture becomes bubbly.

Make the dough:

1. In the bigger bowl, add all the flours and salt and whisk to combine.

2. Add the butter and break it with your hands as you combine it with flour. Make well in the middle, add water and activated yeast, and mix with your hands to incorporate water and add flour. When the dough comes together, continue to knead until the dough is very smooth, 5 minutes more.

3. Transfer the dough to a greased bowl and cover it with plastic wrap. Let rise until it's nearly double in size, 1 to 1 ½ hours.

Make pretzels:

1. Divide the dough into 6 even pieces (about 90 g each).

2. Working with one piece of dough at a time, press it into a slightly oblong shape by pushing it flat with your fingers.

3. Fold the dough onto itself and press firmly with your fingertips or the heel of your hand to "seal." Continue to fold the dough and press to seal until it has formed a log shape.

4. Starting with very light pressure in the center of the dough, roll the dough between your hands and the work surface, elongating the log. Roll the dough into a log about 20 in (50 cm) long.

5. To shape the pretzel, hold the two ends in your hands. Twist the strands around each other once (still holding the ends), then again, to make two twists in the dough. Lift the rounded part of the dough at the top and bring it down below the two twists. Bring the ends through the round and press down with your fingers to seal the pretzel.

6. Cover the shaped pretzels with greased plastic wrap and let rise for 30 to 45 minutes.

Make the soaking mixture & prep for baking:

1. Bring the water to a simmer in a large pot over medium-high heat. Once it comes to a boil, stir in the baking soda. Turn the heat off.

2. Add the shaped pretzels to the water and let soak for about 1 minute, using a slotted spoon to gently flip the dough halfway through soaking.

3. Remove the soaked pretzels and return to the parchment-lined baking sheet, leaving at least ½ in (1 cm) all around each piece. Heat the oven to 425°F (220°C).

4. Beat one egg and, using a brush, coat the top of the pretzels. Coat the pretzels with egg wash and sprinkle with toppings of choice.

5. Bake for 15 minutes until deeply golden brown. Cool for at least 10 minutes before serving.

6. We enjoyed it with homemade hummus. The recipe is here.

Notes:

STORAGE: Store leftover rolls tightly wrapped at room temperature for up to 2 days, or freeze for up to 3 months.

PRODUCTS:

Bread flour: You can’t go wrong with King Arthur

Whole Wheat flour: This flour by Whole Foods is such a staple in my home, and I use it to feed my starter as well.

Spelt flour: Bob's Red Mill is my go to.

Vegan Butter: Miyokos is the most recommended and tested vegan butter. You should go with it if trying to keep pretzels vegan.

Nutrition facts per serving:

Energy: 247kcal | Carbs: 41 g | Protein: 8 g | Fat: 5 g