Chewy with a crisp crust, these make for a great snack with a side of tangy mustard.
Ingredients:
- 180 ml (¾ cup) water, 105°F-115°F (40°C-46°C
- 55 g (¼ cup) brown sugar
- (1 package) active dry yeast
- 30 g (¼ cup) whole wheat flour
- 65 g (½ cup) all-purpose flour
- 205 g (1½ cup) high gluten bread flour
- (1 pinch) salt, optional
- (1 large) egg
- (2 Tablespoons) kosher salt, optional
Follow these steps:
- Preheat oven to 450°F (230°C).
- To proof the yeast, combine warm water, brown sugar, and yeast. Stir slowly to combine. Set aside for 5 minutes.
- Place flours and salt into the Vitamix Dry Grains Container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 6.
- Blend until a hole forms in the center of the flour mixture, about 5 seconds.
- Turn off machine.
- Select Variable 3.
- Turn machine on and remove the lid plug. Add the yeast mixture through the lid plug opening.
- Stop machine and replace lid plug.
- Select the highest speed.
- Turn machine on and off to pulse two times. Stop machine and remove lid.
- While dough rests, lightly coat a baking sheet with vegetable cooking spray or shortening.
- Use a wet nylon spatula to scrape the sides of the container, pulling the dough away from the container sides and into the center of the mixture. Replace lid.
- Select the highest speed.
- Turn the machine on and off to pulse five more times.
- Add additional water, 1 Tablespoon at a time, only if dough seems exceptionally dry.
- Repeat process five times, scraping the sides of the container until the dough binds together into a soft, elastic mixture.
- With the lid on the container, let the dough rise until doubled in size, about 15 minutes.
- Transfer dough to a lightly floured surface and divide into 12 pieces.
- With your palms, roll each piece to form a rope about 12-inches to 18-inches (30 cm-46 cm) long. Loop into an oval, twist the ends together and gently press the ends to the top side of the oval.
- Whisk together the egg and water. Slowly and gently brush the egg mixture on each pretzel shape, and then sprinkle with salt.
- Bake for 8 to 10 minutes or until crispy and lightly browned.
Nutrition Information
| Serving Size | Tablespoon (1 Tablespoon) |
| Amount Per Servings | |
| Calories | 117 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 18 mg |
| Sodium | 11 mg |
| Total Carbohydrate | 23 g |
| Dietary Fiber | 1 g |
| Sugars | 5 g |
| Protein | 4 g |