Wholemeal and Pumpkin Seed Pretzels

Servings: Makes: 10

Nutritional Information:

Per pretzel (82g)

Calories 165, Fat 1.2g, Saturates 0.2g, Carbohydrate 33g, Sugars 1.7g, Fibre 3g, Protein 6.1g, Salt 0.01g


Ingredients

For the dough

120ml (1/2 cup)
Hot Water
240ml (1 cup)
1 tbsp
220g (2 cups)
1 tsp

For the boiling

2L (8 1/3 cups)
Water

To finish

Method

1

Mix the hot water and soya milk together, so you have a tepid mixture. Add the sugar and yeast to this mixture and leave to activate for 5-6 minutes.

2

In a large bowl mix the bread flour, wholemeal flour and salt together and slowly add the yeast mixture whilst mixing to form dough. Knead the dough for 5-6 minutes until the mixture is elastic. Leave the dough to prove in a warm place for 45-60 minutes until doubled in size.

3

Preheat the oven to 200°C/400°F/Gas 6. Then split the dough into 10 equal pieces, and roll each piece into a 4050cm long sausage. Bend each sausage into a ‘U’ shape, twist the ends together, then fold the ends down to the base of the ‘U’ and press down to seal, forming the classic pretzel shape. Repeat this with all 10 pieces.

4

In a large saucepan bring the water and baking powder to a boil. Once boiling, add each pretzel to boil for approximately 30 seconds, and then remove from the water. Place the pretzels onto a baking tray and sprinkle with the sea salt and pumpkin seeds. Place in the oven to bake for 18-20 minutes until golden.

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