|All the ingredients on hand....we are going to make some pretzels today!|
I have had this recipe for Rye Pretzels for a LONG time. I don't know why yeast baking scares me, but it does, I am very hesitant to work with it. Yet, when I make a recipe involving yeast I am always pleasantly surprised at how easy it was. So when I was cooped up at home this weekend I decided to take advantage of the time on my hands and make this recipe. I gathered all the ingredients together, with some minor adjustments. I used all rye flour and coconut sugar instead of the malt powder or sugar.
Mixing up the dough was easy. I loaded it into the oven and with just the light on and saran wrap covering the top of the bowl, I waited 1 1/2 hours. When I looked at it, it had not risen much at all but I was impatient so I went ahead, divided my dough, and started to form pretzels on my pastry mat and brought it over to the stove, where my water was starting to boil.
|No one warned me that when you add the coconut sugar and baking soda to your boiling water it bubbles up over the saucepan. Consider yourself warned.|
At first the pretzel sinks, but in a split second it begins to float, and before you know it, you need to turn it over (be careful, I had to use a couple of slotted spoons for this). Sprinkled them with caraway seeds and salt....mmmmm....but FYI: the amount of salt you see on these pretzels is too much. Just a little bit goes a long way, especially if you are dipping your pretzel in dijon mustard. It was so delicious, that I ate four pretzels that afternoon. My lesson for today? Don't be afraid of a yeast bread recipe, you could be surprised by how it turns out! Now excuse me, I have some eating to do...