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Ingredients:
2 1/2 tsp active dry yeast
2 tbsp light brown sugar
1 1/2 cups warm water
5 tbsp unsalted butter, melted
2 1/2 tsp salt
2 1/2 cups AP Flour
2 cups Whole Wheat Flour
Vegetable Oil, for the bowl
10 cups water
2/3 cup baking soda
1 egg yolk
splash of water
course sea salt
Directions:
Combine the yeast, brown sugar and warm water in a mixer bowl fitted with a dough hook attachment. Let it hang out for 5 minutes until foamy. Add the melted butter and salt to the mixture and combine. Add the AP Flour while the dough hook is rotating. Next add the Whole Wheat flour and mix until the dough has formed a large mass.
Remove from the bowl and let rest in an oiled bowl for an hour, covered with a kitchen towel.
Preheat the oven to 425 degrees F.
Place a large pot with 10 cups water on the stove and bring to a boil. Add the baking soda. *Don’t freak out when it almost bubbles over – it’s normal – and it’s kinda cool, so make sure the kids are around when you do it!*
Remove the dough from the bowl and divide into 8 equal pieces. Roll each piece into a rope about 14 inches long. Cut the rope of dough into little bite sizes pieces about 1 inch long.
Using a slotted spoon, add about 20 to the boiling water at a time. Once they rise to the top of the water, about 30 seconds, remove with your slotted spoon to a paper towel to dry. Repeat with the remaining pieces of dough.
Transfer the bites to parchment lined baking sheets that you’ve sprayed with cooking spray.
In a small bowl, whisk together the egg yolk and a splash of water. Brush the tops of each pretzel bite with the egg wash and sprinkle with sea salt. Transfer to the oven and bake until golden brown, about 10-16 minutes.
Remove from oven and let cool slightly before serving!
By Gaby Dalkin
