Grainy Mustard Soft Pretzels - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Cynthia Nims
Cynthia Nims's soft pretzels require a little effort, and it may take a few tries to get the twisted shape just right, but the warm, salty result makes it all worth it.
Ingredients
- 3 c. all-purpose flour
- 3 tbsp. malted milk powder
- 1 1/2 tsp. kosher salt
- 1 c. water
- 1 1/2 tsp. water
- 2 1/4 tsp. active dry yeast
- 3 tbsp. whole-grain mustard
- 1 tbsp. baking soda
- 1 large egg yolk
- Optional toppings: coarse salt, shredded orange Cheddar, sesame seeds, caraway seeds, or other toppings
Instructions
- In the large bowl of an electric mixer, whisk together the flour, malted milk powder, and kosher salt. Make a well in the center of the flour mixture.
- Warm 1 cup water in the microwave until it registers 105 degrees F to 110 degrees F on a thermometer, about 30 seconds. Pour the water in the well and sprinkle the yeast over the top, then gently stir it in. Let sit until frothy, about 5 minutes.
- Add the mustard to the bowl, and using the paddle attachment with the mixer on medium-low speed, combine wet and dry ingredients until a dough forms, 1 to 2 minutes. Turn the dough out onto a lightly floured surface and knead until smooth, about 3 minutes. (Different mustards can have varying levels of moisture; add a little more flour, 1 tablespoon at a time, if the dough is sticky.)
- Lightly coat a bowl with oil. Place the dough into the bowl, then turn the dough so it is oiled-side up. Cover the bowl with a clean towel and let rest in a warm place until it doubles in size, about 50 minutes.
- Heat oven to 375 degrees F. Line 2 baking sheets with parchment paper. Fill a large pot or saucepan two-thirds full with water and bring to a simmer (if the water comes to a boil, reduce the heat to low).
- Turn the dough out onto a lightly floured surface and punch it down. Cut the dough into 12 equal pieces.
- With lightly floured hands, roll each piece into a 1/2-inch-thick rope (about 18 inches long). Keep covered until ready to shape.
- Working with one rope at a time, make a U shape and, holding each end of the rope, cross them over and twist them around each other once.
- Press ends onto the bottom of the U (dot with water to help the ends stick). Place on the baking sheet, cover with a kitchen towel and repeat with the remaining dough.
- When the water is simmering, stir in the baking soda. Gently add 3 or 4 pretzels (depending on the size of the pan) into the water (top-side down first) and simmer for 1 minute; flip and simmer for 1 minute more. Using a large skimmer or spatula, remove the pretzels, letting them drain over the pan, then transfer to the prepared baking sheets (top-side up). Repeat with the remaining pretzels.
- In a small bowl, beat the egg yolk with the remaining 1 1/2 teaspoons water. Brush the pretzels with the yolk mixture and sprinkle with coarse salt, cheese, or other toppings.
- Bake, switching the positions of pans halfway through, until the pretzels are golden brown, 30 to 35 minutes. Serve with mustard, if desired.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Sesame Seeds.
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