step-by-step YEAST-RAISED WHOLE WHEAT


PRETZELS This is a fantastic weekend project to do with the kids. Let them help knead the dough and shape the pretzels.


PREP TIME 20 MIN. – COOK TIME 15 MIN + WAIT TIME 40 MIN – READY IN 1 HOUR 15 MIN. – SERVINGS 10


2 cups all purpose flour 1¼ cup whole wheat flour 1 packet dry yeast


1 tsp sugar 2 tsp baking powder ½ tsp table salt 1 large egg 1 tbsp coarse sea salt


STEP 1 Put the flours, yeast, sugar, baking powder and salt in a bowl. Make a well in the center and pour in 1 cup of hot water. Knead until the dough is smooth, 8 min. Cover and let rise in a warm place for 30 min. STEP 2 Preheat the oven to 425ºF. Knead the dough again and divide into 10 equal pieces. Roll each piece into a 15-inch long rope. STEP 3 Fold the dough into a pretzel by making a U-shape, crossing the ends over each other and pressing them back on the U-shape. Sprinkle the dough with water if it gets too dry. Place shaped pretzels on a parchment-lined baking sheet. STEP 4 Separate the egg and reserve the white for another use. In a small bowl whisk the yolk and brush on the pretzels. Sprinkle with coarse salt and let the pretzels rise for another 10 min. Bake on the middle rack of the oven until golden brown, 15 min.


Per serving: 154 calories, 1g fat, 0g saturated fat, 25mg cholesterol, 897mg sodium, 31g carbohydrate, 2g fiber, 1g sugar, 5g protein


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here’s how


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Make ahead You can freeze the unrisen dough for up to 2 weeks — just make sure it is well-wrapped in plastic wrap. Thaw it in the fridge overnight. Once it has thawed, remove from the fridge, let it rise, and continue with the recipe.


110 SEPTEMBER 2016


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