First Monday of a new month means a new recipe for SRC.
If you haven’t already heard of Secret Recipe Club (SRC for short), you really need to check it out! Every month, a talented group of food bloggers gets randomly assigned a blog, where they need to test out and blog about one of that bloggers recipes. If that didn’t seem to make sense, it is because it is late and tired. But if you want to learn more, head on over to Secret Recipe Club and join us!
This month, I was assigned a wonderful blog called Adventures in All Things Food. Looking through all of the recipes on this blog made me both sad and excited. Sad because they are all so fancy that I knew I couldn’t replicate them, but also excited at the prospect of trying.
There are countless recipes that it was hard to choose. In the end, I chose this pretzel recipe. Partly because it is in my safe zone, and partly because I am slightly addicted to pretzels of all kinds.
These pretzels are truly excellent. Not only are they easy to make, you don’t need to get a whole bunch of pots and pans dirty, because this one doesn’t require the bath in water and baking soda. Which, in the end, makes them tasting more like whole wheat buns than they do pretzels, but amazingly delicious and salty whole wheat buns nonetheless.
I have enjoyed them as a side with soup, chili, or just as a snack. Before me and my boyfriend left for the airport, we grabbed a handful of these to take with us while we waited for our flight. I will definitely be making these again!
Whole Wheat Pretzels are made healthier! Super easy to make, these pretzels are a perfect side to a soup.
- 1 Tbsp active yeast
- 1 tsp brown sugar
- 2 cups warm water
- 1 cup all-purpose flour
- 4 cups whole wheat flour
- 1 Tbso salt
- 1 Tbsp water
- coarse salt for topping
In a bowl of a stand mixer, mix together the yeast, brown sugar and water. Let it sit for about 5 minutes, until it becomes frothy.
Using the dough hook of your stand mixer, mix in the all-purpose flour and salt. Then slowly begin adding the whole flour until the dough just comes together in the mixing bowl. Let it knead on a medium-low setting for about 3 minutes .
Place the dough in an oiled bowl, and turn to coat. Cover the bowl with a tea towel or plastic wrap, and set it aside to rise for about an hour, or until doubled in size.
Separate into 16 even balls, and roll out “snakes” of dough. Then twist them to make pretzel shapes. Cover the dough with a tea towel and let rise for another 15 minutes.
Preheat the oven to 450˚F. Brush each bagel with a little water and sprinkle with coarse salt. Bake for 12 to 15 minutes, or until the tops are golden brown.