Fluffy Pretzels

When you’re in the mood for pretzels that are extra soft and airy, then this recipe is worth the 2 hour wait time. (However, if you have the need for speed, then check out this recipe for Quick Pretzels) Try both recipes and decide which you like best!

Here’s what you need:

• 1 Tablespoon Sucanat
• 3 cups warm water, divided
• 1 packet of active dry yeast
• 3 cups whole wheat pastry flour
• 1 teaspoon salt
• 2 Tablespoons canola oil
• 2 Tablespoons baking soda
• Coarse sea salt (optional)

1. Lightly grease a baking pan, set aside.
2. Stir the sucanat into 1 cup of warm water, add the yeast and allow it to dissolve. Let it to sit for 10 minutes. (Should be foamy, if not, throw it out and start again with new yeast)
3. Combine the flour, salt and oil in a large bowl. Add the yeast mixture and stir to combine. Knead the dough into a ball. Add flour if needed.
4. Place the dough ball in an oiled bowl, cover with plastic wrap and a damp towel and let sit for 2 hours in a warm place. (I turn the light on in the oven and park it in there) The dough should double in size.
5. Preheat oven to 400 degrees. Place the remaining 2 cups of warm water in a bowl, and add the baking soda, mix well.
6. Break the dough into 12 pieces, roll each piece into a ball and then into a long snake. Shape into pretzels, then dip each one into the warm soda water before placing on the baking sheet. Sprinkle with the coarse salt.
7. Bake for 15-20 minutes, or until golden brown.

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