Our Recipe Collection
Soft Pretzels
3/4 c warm water
1 pkg. HODGSON MILL FAST-RISE YEAST
1/2 c warm milk
2 Tbsp. vegetable oil
1 1/2 Tbsp. sugar
1 tsp salt
3 - 3 1/2 c HODGSON MILL UNBLEACHED WHITE FLOUR
1/2 c HODGSON MILL MILLED FLAX SEED
Topping
1 egg, beaten
1 Tbsp. water
Coarse kosher salt
Lightly coat two baking sheets with cooking spray.
In a large bowl, combine water, yeast, milk, vegetable oil, sugar and salt. Stir in 2 cups flour and milled flax seed until smooth. Add additional flour 1/2 cup at a time until a soft dough is formed. Knead 3 - 4 minutes on a floured surface until smooth and elastic. Cover with plastic wrap and let rest 15 minutes.
Preheat oven to 350 degrees F.
Divide dough into 10 equal portions. Roll each piece into an 18-inch rope. To form the pretzel bring the ends of the rope together making a circle, then twist the ends twice and attach them near the bottom of the circle. After shaping each pretzel place it on the prepared baking sheet.
In a small cup, combine the egg and water. After filling one baking sheet with pretzels, brush each pretzel with the egg and water mixture. Allow pretzels to rise for 15 minutes then bake in oven for 15 minutes.
After 15 minutes carefully remove the hot baking sheet and brush pretzels again with the egg mixture sprinkling on the coarse kosher salt. Return the baking sheet to the oven and bake an additional 10 minutes or until golden. Remove pretzels and cool on wire racks.
Yields: 10 soft pretzels
Makes 10 servings. Each serving: 211 calories; 3 g dietary fiber; 37 g carbohydrates; 7 g protein; 6 g fat (less than 1 g saturated fat); 22 mg cholesterol; 809 mg sodium.