Now that the weather has cooled, I’m more in the mood for baking. Last week I saw a post that gave me an idea. Soft bread sticks from a Betty Crocker recipe are already in my repertoire. I realized I could use that same recipe to make baked soft pretzels. Plus, I just bought a silicone baking mat and wanted to try it out. The real selling point is that they’re supposed to allow you to roll out doughs without sticking.
I won’t go through all the blow-by-mix instructions because it’s easy enough to find recipes online.
I used 1 1/3 water to dissolve the equivalent of a yeast packet (2.5 teaspoons), a little canola oil, a little honey, 2.5 cups whole wheat flour & 1 cup white flour. And a bit of coarse sea salt to throw over the prepared pretzels prior to baking (although to be honest, I forgot about the salt & hastily pulled the baking sheet back out of the oven just in time to add it 😯). That’s it for ingredients.
Because I started with 24 little dough balls, I had four leftover that I baked separately on a toaster oven sized pan. That worked out nicely because I promptly ate those four with a bit of hummus. OH-MI-GOD. So good!
I enjoyed using the silicone baking mat; the dough truly didn’t stick and it made the whole process easier. I’m curious how well it’d handle a pie dough. Due to very limited counter space I needed to move the dish drainer somewhere else but didn’t mind. And although I might have thought rolling out & shaping pretzels would be tedious, I found it cathartic. The Zen of Pretzel Making.