Rye Flour Pretzels
A relatively quick pretzel recipe with extra flavor from rye and caraway. This recipe makes 12 pretzels but halves well if you just need 6.
Servings 12
Cost 5
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.