|Little pretzels makes us feel less guilty about making larger ones.|
Enough school chirping. that is until tomorrow. Taste the Nom Nom rolls onward with delicious baked good heaven. Something that I could bring into the studio, but won't because they're way better at home with a mug of steamed tea and corny romance novels.
I love fresh, hot, and straight out of the oven pretzels! They're the best! Here I use my traditional pretzel recipe, but minimized the size. I'm not thinking in waste line terms. I'm thinking in the selfish, gluttonous mathematical equation. Why have one large pretzel when you can have two small ones? I like imagining that having two pretzels is better. That way when you polish off one and lick fingers clean of false buttery Italian seasoned bliss, the other is waiting still warm and utterly patient.
Miniature Whole Wheat Soft Pretzels Ingredients and Preparation
3/4 cup warm water
1 teaspoon sugar
1 teaspoon active dry yeast
3 cup whole wheat flour
1 teaspoon salt
1 teaspoon Italian seasoning
3 tablespoon olive oil
1 tablespoon baking soda
1 1/2 cup water
Mix sugar, yeast, and water together. Let sit for 10 minutes or until foamy.
Pour in flour in at 1 cup at a time.
Massage and knead Italian seasoning and olive oil onto dough, doing this for a good 10 minutes.
Place into oiled bowl and cover for an hour.
An hour later, beat down risen dough and cut into eight equal parts.
Prepare baking soda bath and preheat oven to 450 degrees.
Out of the eight parts, individually make skinny spaghetti like strips and fold into desired pretzel shape.
Drop pretzel into bath for 30 seconds.
Dry onto cloth and then place onto baking sheet.
|Brush extra olive oil atop pretzels and extra Italian seasoning.|
|Bake for 20-25 minutes.|
|The pretzel party.|
|Plate and serve.|
|Try really really hard to eat just one. Please try.|