Recipe of the Week

I just recently got a Blendtec blender, and with it I can grind grain so I’ve been making my own whole wheat flour. I’ve been learning about how much more nutritious it is for you when it is freshly ground so I’ve been trying to find a variety of recipes I can use it with. This one was really good! It makes four pretzels total, which doesn’t sound like that much but these babies are SO filling and none of us could eat more than half of one at one time.

Whole Wheat Soft Pretzels

1/2 c. water
1 T. yeast
1 t. honey
1 1/4 cups milk
1/2 stick butter
1/4 cup honey
2 t. salt
4 cups whole wheat flour
butter

kosher salt



In a large bowl, mix 1/2 cup very warm water, 1 T. yeast and 1 t. honey. Stir this together and kind of mush the yeast around. Let this sit for a few minutes while you do the next step.

Melt the 1/2 stick of butter in a large saucepan.

Add 1/4 cup honey, 2 t. salt and 1 1/4 cups of milk, bring to a boil and simmer a few minutes.

Pour milk mixture into yeast mixture and stir. Stir in 4 cups of flour. Add a little more if you need it, until it’s not sticky. Knead the dough for 5-10 minutes.
Plop it into a bowl, cover it and let it rise for 1-1 1/2 hours.

Pull it out of the bowl and knead it a few times to get the air out.

Pull a ball of dough, about the size of your fist, roll into a long snake, and twist into pretzel shape.
After you shape each pretzel, put them on a cookie sheet about an inch apart. Bake for 20 minutes at 350 degrees.

Melt 2-4 T butter in a saucepan. Right when you take the pretzels out of the oven, slather them with butter and sprinkle with kosher salt.

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