A little work goes into these Game Day Pretzels but they are well worth the effort. Oats, soy flour and soy milk included.
2-1/2 cups all-purpose flour
1-1/4 cup oats
1 cup soy flour
2 tablespoons sugar
1 package quick-acting dry yeast
1-1/2 teaspoon salt
3/4 cup soy milk
3/4 cup water
2 tablespoons butter
1 egg, beaten
Kosher salt crystals to taste
In large mixing bowl, combine 1 cup all-purpose flour with oats, soy flour, sugar, yeast and salt; mix well.
In small saucepan, over low heat, heat soymilk, water and margarine until hot. Add to flour mixture; beat 3 minutes. Stir in enough remaining flour to form soft dough that pulls away from sides of bowl. Knead on floured surface until smooth and elastic. Cover loosely with plastic wrap; let rise 10 minutes.
Divide dough into 24 pieces; roll each piece into a 12-inch rope. Shape into pretzels or desired shapes. Place on lightly greased baking sheets; cover loosely with plastic. Let rise 10 minutes. Preheat oven to 350 degrees. Brush pretzels with beaten egg and coat with Kosher salt. Bake 15-20 minutes or until golden brown. Cool.
Recipe makes 24 Game Day Pretzels.
Serving size: 2 pretzels
Calories: 203; Total Fat: 5g; Saturated Fat: 0.8g; Cholesterol: 18mg; Sodium: 450mg; Carbohydrates: 32g; Protein: 8g (2.8g soy protein); Fiber: 3g
A Byte of Food History
"An Italian monk invented pretzels as a reward to children who learned their prayers. He related the folded strips of baked dough to resemble arms crossing the chest. The name 'pretiola' stood for 'little rewards'". Source: The History of Science and Technology, by Bryan Bunch and Alexander Hellemans
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