Soft Pretzels
Chewy with a crisp crust, these make for a great snack with a side of tangy mustard.
Ingredients
- ¾ cup (180 ml) water, 105°F-115°F (40°C-46°C)
- ¼ cup (55 g) brown sugar
- 1 package active dry yeast
- ¼ cup (30 g) whole wheat flour
- ½ cup (65 g) all-purpose flour
- 1 ½ cups (205 g) high gluten bread flour
- 1 pinch salt, optional
- 1 large egg
- 2 Tablespoons (30 ) kosher salt, optional
Directions
- Preheat oven to 450°F (230°C). Lightly coat a baking sheet with vegetable cooking spray or shortening. To proof the yeast, combine warm water, brown sugar, and yeast. Stir slowly to combine. Set aside for 5 minutes.
- Place flours and salt, optional into the Vitamix Container and secure lid.
- Start the blender on its lowest speed, then quickly increase to Variable 6. Blend for 5 seconds or until a hole forms in the center of the flour mixture.
- Start the blender on its lowest speed, then quickly increase to Variable 3 and remove the lid plug. Add the yeast mixture through the lid plug opening. Stop machine and replace lid plug.
- Select Variable 10. Pulse 2 to 3 times. Remove the lid and scrape the sides of the container, pulling the dough away from the container sides and into the center of the mixture. Replace lid.
- Select Variable 10. Pulse 5 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 floured hands, remove dough and form into a round ball and allow to rise in a warm spot, until doubled in size.
- 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. Place on prepared baking sheet.
- Whisk together the egg and water. Slowly and gently brush the egg mixture on each pretzel shape, and then sprinkle with kosher salt.
- Place in preheated oven and bake for 8-10 minutes or until crispy and lightly browned. Best when served warm.
Ingredients
Directions
- Preheat oven to 450°F (230°C). Lightly coat a baking sheet with vegetable cooking spray or shortening. To proof the yeast, combine warm water, brown sugar, and yeast. Stir slowly to combine. Set aside for 5 minutes.
- Place flours and salt, optional into the Vitamix Container and secure lid.
- Start the blender on its lowest speed, then quickly increase to Variable 6. Blend for 5 seconds or until a hole forms in the center of the flour mixture.
- Start the blender on its lowest speed, then quickly increase to Variable 3 and remove the lid plug. Add the yeast mixture through the lid plug opening. Stop machine and replace lid plug.
- Select Variable 10. Pulse 2 to 3 times. Remove the lid and scrape the sides of the container, pulling the dough away from the container sides and into the center of the mixture. Replace lid.
- Select Variable 10. Pulse 5 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 floured hands, remove dough and form into a round ball and allow to rise in a warm spot, until doubled in size.
- 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. Place on prepared baking sheet.
- Whisk together the egg and water. Slowly and gently brush the egg mixture on each pretzel shape, and then sprinkle with kosher salt.
- Place in preheated oven and bake for 8-10 minutes or until crispy and lightly browned. Best when served warm.
Ingredients
- ¾ cup (180 ml) water, 105°F-115°F (40°C-46°C)
- ¼ cup (55 g) brown sugar
- 1 package active dry yeast
- ¼ cup (30 g) whole wheat flour
- ½ cup (65 g) all-purpose flour
- 1 ½ cups (205 g) high gluten bread flour
- 1 pinch salt, optional
- 1 large egg
- 2 Tablespoons (30 ) kosher salt, optional
Directions
- Preheat oven to 450°F (230°C). Lightly coat a baking sheet with vegetable cooking spray or shortening. To proof the yeast, combine warm water, brown sugar, and yeast. Stir slowly to combine. Set aside for 5 minutes.
- Place flours and salt, optional into the Vitamix Dry Grains Container and secure lid.
- Start the blender on its lowest speed, then quickly increase to Variable 6. Blend for 5 seconds or until a hole forms in the center of the flour mixture.
- Start the blender on its lowest speed, then quickly increase to Variable 3 and remove the lid plug. Add the yeast mixture through the lid plug opening. Stop machine and replace lid plug.
- Select Variable 10. Pulse 2 to 3 times. Remove the lid and scrape the sides of the container, pulling the dough away from the container sides and into the center of the mixture. Replace lid.
- Select Variable 10. Pulse 5 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 floured hands, remove dough and form into a round ball and allow to rise in a warm spot, until doubled in size.
- 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. Place on prepared baking sheet.
- Whisk together the egg and water. Slowly and gently brush the egg mixture on each pretzel shape, and then sprinkle with kosher salt.
- Place in preheated oven and bake for 8-10 minutes or until crispy and lightly browned. Best when served warm.
Ingredients
- ¾ cup (180 ml) water, 105°F-115°F (40°C-46°C)
- ¼ cup (55 g) brown sugar
- 1 package active dry yeast
- ¼ cup (30 g) whole wheat flour
- ½ cup (65 g) all-purpose flour
- 1 ½ cups (205 g) high gluten bread flour
- 1 pinch salt, optional
- 1 large egg
- 2 Tablespoons (30 ) kosher salt, optional
Directions
- Preheat oven to 450°F (230°C). Lightly coat a baking sheet with vegetable cooking spray or shortening. To proof the yeast, combine warm water, brown sugar, and yeast. Stir slowly to combine. Set aside for 5 minutes.
- Place flours and salt, optional into the Vitamix Container and secure lid.
- Start the blender on its lowest speed, then quickly increase to Variable 6. Blend for 5 seconds or until a hole forms in the center of the flour mixture.
- Start the blender on its lowest speed, then quickly increase to Variable 3 and remove the lid plug. Add the yeast mixture through the lid plug opening. Stop machine and replace lid plug.
- Select Variable 10. Pulse 2 to 3 times. Remove the lid and scrape the sides of the container, pulling the dough away from the container sides and into the center of the mixture. Replace lid.
- Select Variable 10. Pulse 5 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 floured hands, remove dough and form into a round ball and allow to rise in a warm spot, until doubled in size.
- 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. Place on prepared baking sheet.
- Whisk together the egg and water. Slowly and gently brush the egg mixture on each pretzel shape, and then sprinkle with kosher salt.
- Place in preheated oven and bake for 8-10 minutes or until crispy and lightly browned. Best when served warm.
Ingredients
- ¾ cup (180 ml) water, 105°F-115°F (40°C-46°C)
- ¼ cup (55 g) brown sugar
- 1 package active dry yeast
- ¼ cup (30 g) whole wheat flour
- ½ cup (65 g) all-purpose flour
- 1 ½ cups (205 g) high gluten bread flour
- 1 pinch salt, optional
- 1 large egg
- 2 Tablespoons (30 ) kosher salt, optional
Directions
- Preheat oven to 450°F (230°C). Lightly coat a baking sheet with vegetable cooking spray or shortening. To proof the yeast, combine warm water, brown sugar, and yeast. Stir slowly to combine. Set aside for 5 minutes.
- Place flours and salt, optional into the Vitamix Container and secure lid.
- Start the blender on its lowest speed, then quickly increase to Variable 6. Blend for 5 seconds or until a hole forms in the center of the flour mixture.
- Start the blender on its lowest speed, then quickly increase to Variable 3 and remove the lid plug. Add the yeast mixture through the lid plug opening. Stop machine and replace lid plug.
- Select Variable 10. Pulse 2 to 3 times. Remove the lid and scrape the sides of the container, pulling the dough away from the container sides and into the center of the mixture. Replace lid.
- Select Variable 10. Pulse 5 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 floured hands, remove dough and form into a round ball and allow to rise in a warm spot, until doubled in size.
- 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. Place on prepared baking sheet.
- Whisk together the egg and water. Slowly and gently brush the egg mixture on each pretzel shape, and then sprinkle with kosher salt.
- Place in preheated oven and bake for 8-10 minutes or until crispy and lightly browned. Best when served warm.
