I keep a bag of rye flour in the freezer so I can slip it into things and see how it affects texture and flavor. It's good in cookies (though can be a little overpowering sometimes) and great in Franciscan bread. Recently, I tried it in Rye Flour Pretzels. I wasn't expecting much, but these were probably the best pretzels I've ever had. Or made, at least.
Rye Flour Pretzels Flavor
In this recipe, the rye flour darkens the crumb and adds some depth of flavor without making the bagels taste like rye bread. The honey adds a little sweetness. Caraway seeds add even more flavor, but you can leave them out if you'd like. The original recipe, which is from Kim Boyce via Food and Wine, did not have the caraway seeds. I was worried they might make the pretzels taste too much like pumpernickel, but added some anyway and was pleased with the results.
Stand Mixer With Dough Hook
The pretzels come together very quickly if you use a stand mixer and dough hook. Speaking of which, I recently converted from a dough hook to a dough spiral and think the spiral gets the job done quicker. If you end up having to replace a dough hook, go for the spiral! If you don't have a stand mixer with a dough hook or spiral, you could consider getting a handheld mixer with dough hooks. My daughter likes hers.
Clarified Butter
Another tip you can take or leave: try using clarified butter to grease the pan. I've always baked pretzels on parchment, but during the first round of this recipe the parchment was annoying me. For the second batch, I just brushed a layer of clarified butter over one of my old, beat-up sheet pans, Clarified butter kept the smoking to a minimum and added a little extra flavor.
Pretzel Making Tips
Here are some more non-pro tips.
- For active dry yeast, aim for about 105-110F. For instant or rapid-rise yeast mixed directly with the flour, water up to 130F is fine. Many recipes settle around 115F as a reliable middle ground
- If possible, use good strong bread flour. The higher protein dough encourages gluten formation that will keep your strands from breaking as you shape.
- Use a scale for best results. In my kitchen, I use the weights given and all of the flour, but flour absorbency and measurement techniques vary, so if not using a scale you should add the last ½ cup flour gradually. Dough should be soft and slightly "tacky" but not too sticky.
- Don't overproof during that second rise. It should only be around 20 minutes. By the time you are finished shaping the whole batch, it will be close to time to boil. When you boil them, they will puff up more, then puff up again in the oven.
- Boil for about 20 seconds per side for a chewy crust without gumminess. Longer boils can cause them to deflate slightly or turn gummy inside.
- If you are making a half batch, it's okay to use a wide 3 ½ quart pan, 5 cups of water and ¼ cup baking soda
- As mentioned earlier, skip the parchment and use a high heat oil for the pan or better yet, clarified butter. It helps prevent sticking and also adds a little bit of extra flavor.
Recipe
Rye Flour Pretzels
Ingredients
- 1 ½ cups warm water (340 grams)
- 2 ¼ teaspoon active dry yeast or 2 teaspoons instant yeast
- 1 tablespoon honey (20 grams)
- 1 cup rye flour (130 grams)
- 2 ½ cups bread flour, divided use (350 grams)
- 1 ⅛ teaspoons salt (Morton kosher)
- 1 large egg white for brushing (optional)
Boiling Solution
- 10 cups water
- ½ cup baking soda
Instructions
- Put the warm water in a stand mixer bowl and add yeast and honey. Let stand for about 10 minutes or until yeast starts to bubble and foam. Alternatively, you can skip this step and add the instant yeast directly to the flour in the bowl. If using that method, heat the water to about 130F
- Add the rye flour, 2 cups (280 grams) of the bread flour and salt to the mixer bowl. Stir to form a dough.
- Set the stand mixer bowl on the mixing stand, attach dough hook and knead for about 7 minutes, adding the remaining ½ cup of flour a few spoonfuls at a time. You may use all of it, you may use only a third cup. Go by the feel of the dough. It should be smooth and elastic and just slightly tacky.
- Brush a second bowl with melted butter or rub lightly with oil. Scrape the dough into the greased bowl and coat it on all sides. Cover and let rise until it has doubled in bulk. This should take about 1 hour if using active dry yeast and 45 minutes if using instant.
- Preheat the oven to 450 degrees F. Line two large sheet pans with parchment paper or if you prefer you can grease them or use cooking spray.
- In a large pot, bring about 10 cups of water to a boil, then add the baking soda.
- Meanwhile, shape your pretzels. Empty dough onto a pan and press down into a slab. Sprinkle with caraway seeds, then divide the dough into 12 equal pieces. Move all of the pieces out of the way and work one piece at a time, make your pretzel shapes.
- Roll a piece into a 17 inch strand. This dough should be strong and fairly easy to work with, so you shouldn't really need any extra flour. Shape into a pretzel and carefully set the dough piece on the parchment lined or greased tray.
- Make sure water is at a good simmer, not a rolling boil. Lift the pretzels and gently drop 2 or 3 into the water. Boil for about 45 seconds total, turning halfway through. Do not over-boil or the pretzels will go flat. With a slotted spatula, lift pretzels (letting excess water drip off) and set on your baking sheet. Repeat, until all the pretzels are done
- With a pastry brush, brush pretzels lightly with egg white. Sprinkle with sesame seeds, caraway seeds or pretzel salt.
- Bake until dark golden brown in color, approximately 18 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
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