I have been wanting level up our after school snacks, but I don’t want to do it every day. So once a week after school snacks that are kind of a big deal. So today I made Food Nanny pretzels. And it is going to be dangerous! The pretzels are only available on Fridays, and if I can make these all the time, we will be have pretzels a lot in the near future.
I have been nervous to use Kamut, but it went so well! There was nothing that I needed to be worried about. This is going to be a favorite after school snack in our house.
KAMUT PRETZELS AND PRETZEL BITES
Ingredients
- 1 tsp White sugar
- 4 tsp Red Star active dry yeast
- 1¾ Cups Warm water between 100-110 degrees
- 5 Cups Kamut white flour
- ½ Cup White sugar
- 1½ tsp Fleur del Sel or French Gray Salt
- 1 tbsp Canola Oil
- 1 tbsp honey
- ¼ to 1/2 Cup More warm water if needed
- ½ Cup Baking Soda
- 4 Cups Hot water (as hot as you can get it out of the tap) French Gray Salt as desired for sprinkling on the Pretzels.
Instructions
- Put 1 teaspoon of sugar in a small bowl. Add yeast and 1¾ cups warm water. Stir gently. Cover and let rise until foamy.
- In a large bowl or electric mixer, add flour, sugar and salt. Mix. Add yeast mixture, oil and honey. Mix thoroughly with dough hook or wooden spoon. Add up to ½ cup more warm water as needed to get a firm dough consistency. Turn out onto lightly floured surface and knead by hand or with mixer for 7-8 minutes.
- Put a few drops of olive oil in a large bowl and place dough in it, turning over once. Cover with plastic sprayed with cooking spray. Let rise for 1 hour.
- Preheat oven to 450º. Push dough out on counter to about 12x18 inches using palms or rolling pin. Cut into 10-12 pieces. Roll each piece by hand into a rope about 20 inches long. Shape into a pretzel by crossing dough left over right, then twist and pinch down to secure the ends. Set aside on counter. Continue shaping rest of dough into pretzels.
- Spray a baking sheet with oil. In a 9x13 inch pan, mix 4 cups hot water and baking soda until dissolved. Immediately dunk each pretzel into warm soda water. Let drip back into bowl for 2 seconds and place on baking sheet. Sprinkle with French gray coarse salt as desired. Place in oven and bake for 8 minutes (or until golden brown), then brush on melted butter. Serve hot or place on cooling rack to cool.
I used our plain AM Salt and our Vanilla Bean salt to salt the pretzels and both were so yummy! But let’s be honest, they were just as great plain. You can use my code ModernDad to get a discount to try AM Salt. We use it all the time, and now we will be using it on our pretzels.
These were so easy to make and I will definitely be making them again! Let me know what I should try next in the comments below.
