It's Tutorial Tuesday!
Chef Tess' Homemade Soft Sweet-n-Salty
Whole Grain-n-seed Pretzels
2 cups warm water, (no hotter than 110 degrees)
1 T sugar
1/4 cup olive oil
1T active dry yeast (one package)
22 oz (4 1/2 cups) Mountain Mills Whole Wheat Flour
1/4 cup Teff
2T sesame seeds
2T Flax Seeds
2 tsp salt
10 cups water
2/3 cup baking soda
1 large egg yolk
Pretzel salt or Kosher salt
Crystal cake decorating sugar (Any color! Be creative)
Directions: Combine the water, sugar oil and yeast in a small bowl. In a one gallon bowl combine the flour, teff, seeds and salt. Knead 5 minutes by hand or 4 minutes by machine.
Form dough into a ball and place in a gallon size bucket or bowl with a lid. Allow to raise 1 hour (until your finger inserted in the dough leaves a hole.)
Preheat oven 450 degrees. Line 2 sheet pans with parchment paper and lightly brush with vegetable oil. Set aside. Bring 10 cups of water with the baking soda to a rolling boil in an 8 quart 14 inch deep skillet.
The finished dough will weigh about 41 oz. Give or take.
Divide the dough into 8 portions for large pretzels. Fold each into a rectangle.
Roll tightly using your magical skilled nimble-fingers...and pinch as you go. Roll into a 24 inch strand of dough.
If you want to see the tutorial on how to make them into pretzels go here. Place the pretzels on a parchment lined cookie sheet. Raise 15 minutes.
To make them heart shaped...Pinch them at the base...like this...
Place in boiling water for 30 seconds or so. Really that's not too long. It's just long enough.
I use a large slotted spatula to remove them from the water and drain well. Place the moistened pretzels back on the cookie sheets, 4 to a tray.
Whisk the egg yolk with a teaspoon of water and whisk well. With a pastry brush, carefully paint the tops of the pretzels with the egg yolk mixture. Then...we sprinkle ours with some colored sugar and kosher sea salt. Don't feel like you have to use the colored stuff...I just think it looks really fun!
I know it's pretty. It's like a movie-star getting ready to dance. Boom-chicka-waa-waaa...(I digress).
Transfer trays to your 450 degree oven and bake 15-17 minutes. Dip in nutella or Chocolate Fudge Honey sauce aka Chocolate Buzz.
There you go! Make some fabulous happy-heart pretzels! Valentine's day is coming and I know what I'm making!
Always My Very Best,
Your Friend Chef Tess