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soft pretzels
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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
Course Bread
Cuisine German
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 10
Author Cookie Madness

Ingredients

  • 1 cup all-purpose flour 5 oz
  • 3/4 cup plus 2 tablespoons rye flour 3 oz
  • 3/4 cup plus 2 tablespoons whole wheat flour 3 oz
  • 1 1/8 teaspoon quick rising yeast 1/2 packet
  • 3/4 teaspoon salt
  • 1 1/2 tablespoons dark cocoa powder such as Hershey's Dark
  • 1/2 tablespoon light brown sugar
  • 1 tablespoon molasses
  • 2 tablespoons softened unsalted butter
  • 1/2 tablespoon caraway seeds plus more for garnishing
  • 2/3 to 3/4 cups water warmed to 130 degrees F.

Boiling Mixture

  • 1/3 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.