1 teaspoon active dry yeast
¾ cup warm (not boiling) water
1/2 teaspoon salt
1 teaspoon sugar
1 cup all-purpose flour
1 cup whole wheat flour
1 large egg, beaten
Coarse sea salt, for sprinkling
Preheat oven to 425° F. Line a baking sheet with parchment paper.
In a large bowl, mix the yeast and warm water (some lumps will remain). Add the salt and sugar. Slowly add flours, 1/2 cup at a time, until dough forms. If the dough is very sticky, add up to 1/4 cup additional flour. Put dough on table with a few teaspoons of flour. Knead the dough for about 3 minutes, until it bounces back when poked with a finger.
Divide the dough into 4-5 pieces, depending on how big you want your pretzels to be. Roll the dough into long snakes, and then form into circles. Do not connect the ends – instead, twist them together and pull them towards you to form the pretzel shape.
Each student will now to do a quick clean up of work area using the bench scraper. Also, wiping out the bowl the pretzel dough was mixed in so it can be used for next step.
Whisk the egg in the bowl and use pastry brush to brush egg onto each pretzel. Place pretzels on the prepared baking sheet and sprinkle with coarse salt or cinnamon sugar detailed below. Bake for 10 minutes or until browned
- Sprinkle on coarse sea salt after you dunk pretzels in egg wash
- ½ tsp cinnamon + 2 T of sugar, mixed together, then sprinkled on dipped pretzels
- Or prepare cheddar cheese dip or use prepared mustard
Prep time: 40 minutes
Cheddar Cheese Dipping Sauce
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups whole milk
2 cups grated cheddar cheese
Melt the butter in a large sauce pan over medium heat. Add the flour, whisking for about 1 minute. Slowly pour in the milk, whisking constantly until the sauce thickens. Add the cheese and continue to stir until the cheese has melted and the sauce is smooth. Store leftover sauce in fridge and reheat on the stovetop or in a microwave.
Yields about 3 cups
Enough for each student to have some with a pretzel