Soft Pumpernickel Pretzels
This is a pumpernickel version of my other favorite soft pretzel recipe. The dough is very easy to work with. For best results, weigh your flour. I used a mix of 3 oz each of rye and wheat and 5 oz all-purpose
Servings 10
Cost 5
Ingredients
- 1 cup all-purpose flour 5 oz
- ¾ cup plus 2 tablespoons rye flour 3 oz
- ¾ cup plus 2 tablespoons whole wheat flour 3 oz
- 1 ⅛ teaspoon quick rising yeast ½ packet
- ¾ teaspoon salt
- 1 ½ tablespoons dark cocoa powder such as Hershey's Dark
- ½ tablespoon light brown sugar
- 1 tablespoon molasses
- 2 tablespoons softened unsalted butter
- ½ tablespoon caraway seeds plus more for garnishing
- ⅔ to ¾ cups water warmed to 130 degrees F.
Boiling Mixture
- ⅓ cup baking soda
- 5 cups water
- 1 egg yolk mixed with a tablespoons of water
- Some coarse salt
Instructions
- In the bowl of a stand mixer, combine all 3 flours (11 oz weight total), yeast, salt, cocoa powder, sugar, molasses, butter and caraway seeds.
- Add the hot water gradually, stirring until well blended. Dough should not be too sticky.
- Attach the dough hook, put the bowl on the stand and knead for about 8 minutes. If dough is too dry as it kneads, add a tiny bit of water. If it is too wet, add a little flour. Dough should feel pretty firm, smooth, and elastic once kneaded.
- Transfer dough to a oiled bowl and turn so that dough is lightly coated with oil. Cover and let rise for one hour.
- After dough has risen, divide it into 5 chunks.
- Preheat the oven to 450 degrees F. Have a parchment lined heavy duty baking sheet ready to go.
- Bring the water and baking soda to a boil in a large saucepan.
- Shape each piece of dough into a 24-inch rope and form into a pretzel shape.
- Working one piece at a time, put the shaped pretzels in the boiling water for 30 seconds, then lift it out with a slotted spatula and put on a parchment lined baking sheet.
- When all pretzels are formed, brush with the egg yolk mixture and sprinkle with coarse salt OR caraway seeds
- Bake for about 12-14 minutes at 450 degrees F. Transfer to a wire rack and let cool or serve warm.
