Number of servings :
Type of meal : | Breads and muffins | Breads and muffins
Special diet :
3/4 cup (175 mL) old-fashioned rolled oats
1-3/4 cup (425 mL) all-purpose flour
1 cup (250 mL) whole-wheat flour
1/2 cup (125 mL) toasted wheat germ
1 packet (1/4 oz / 7 g) rapid-rise yeast
5 tsp (25 mL) sugar
1-1/2 tsp (7 mL) table salt
1-1/2 cup (375 mL) very warm water (120ºF / 62ºC to 130ºF / 72ºC)
3 tbsp (45 mL) baking soda
1 tbsp (15 mL) coarse or kosher salt
Toast oats in small skillet over low heat, stirring frequently, until golden brown, about 5 minutes. Transfer to large bowl. To large bowl, add all-purpose flour, whole-wheat flour, wheat germ, yeast, 3 tsp (15 mL) of sugar, and the table salt. Stir in warm water. Transfer to floured work surface and knead until smooth, about 5 minutes.
Transfer dough to un-greased bowl. Cover and let rise in warm spot until doubled, about 45 minutes. Line 2 large baking sheets with parchment paper. Punch dough down and cut into 12 equal portions. With your hands, roll each portion into 16- to 18-inch (40-45 cm) rope. Wrap each rope into pretzel shape. Place on baking sheets, cover, and let rise until almost doubled, about 20 minutes.
Preheat oven to 425ºF (220ºC). Bring large skillet of water to simmer and add remaining 2 tsp (10 mL) sugar and baking soda. Slide pretzels into simmering water, three at a time. Cook 15 seconds, turn pretzels over and cook another 15 seconds. Blot dry on paper towels. Transfer to baking sheets. Sprinkle kosher salt over pretzel tops and bake 18 to 20 minutes, or until crisp and golden. Cool on a wire rack. Serve pretzels warm or at room temperature.
Health Hint: Whole-wheat flour and old-fashioned rolled oats give these pretzels a fibre boost that’s hard to find in commercially-prepared pretzels.
Makes 12 pretzels.
Imported on 2011-01-20 16:41:26 — Original ID:1768