Rye Flour Pretzels
The pretzel, or "Brezel," dates back to medieval German monasteries, where monks saw the shape as hands folded in prayer. Rye flour later became popular in more health-conscious circles because it is rich in fiber and has a lower glycemic index. As the smell of rye flour mingles with the crispy crust of freshly baked pretzels, the kitchen is filled with the warmth and traditional atmosphere of home baking. The secret to the perfect rye flour pretzel is proper hydration and pre-cooking. Rye flour behaves differently than wheat flour, so it's important to pay attention to the consistency of the dough - a little softer, but don't worry! These pretzels are perfect for breakfast, snacks, or even as a guest treat - unbeatable with a little cream cheese or homemade butter!
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the rye flour, dry yeast, sugar, and salt. Ensure the yeast doesn't come into direct contact with the salt.
2
Gradually add the lukewarm water and olive oil. Mix with a wooden spoon, then, once it comes together, knead by hand until smooth, about 8 minutes. TIP: Rye flour absorbs more moisture, so expect a softer, slightly sticky dough.
3
Cover and let the dough rise in a warm place for 1 hour, or until doubled in size. Use a preheated, but turned-off oven to maintain a stable temperature.
4
Divide the risen dough into 8 equal portions. Roll each portion into long ropes, then shape them into pretzels. If the ends don't stick well, moisten them slightly.
5
In a large pot, bring water to a boil, then add the baking soda. Poach the pretzels one at a time for 30 seconds. This helps create the classic crispy crust.
6
Place the poached pretzels on a baking sheet lined with parchment paper, brush them with a beaten egg, then sprinkle with coarse salt or caraway seeds to taste.
7
Bake the pretzels in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown. TIP: Placing a water-filled dish at the bottom of the oven will create steam, making the crust even crispier.
8
Transfer the baked pretzels to a wire rack and let them cool for at least 10 minutes. This will ensure the inside has the perfect texture.
