We made yeast rising bread pretzels today for homeschool science. This is the first time in years that we’ve made these. It is a lot of work, but it was worth it. The last time I did this with the kids they were both pre-Kindergarten, practically toddlers. So yeah, it’s been a long time. The kneading is the hardest part, so if you have a mixer with a dough hook, that would make it much easier. The boys were great, they kept kneading the dough for a lot longer than I expected them to. And when we ate them for dinner, they loved the results!
The recipe we used is basically a pizza dough recipe adapted from a couple of different cookbooks.
YEAST RISING BREAD PRETZELS
2 cups whole wheat flour
2 cups white flour
2 tsp salt
1 2/3 cups warm water (about 110 degrees)
1 packet of active dry yeast
Mix together the flour and salt in a large bowl (no metal mixing bowls either, use glass or ceramic). Add the yeast to the warm water and stir until yeast is dissolved. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until it starts to stick together. Use your hands to get the dry and wet ingredients thoroughly combined. Knead for about 30 min. (Mixer with dough hook about 15 min.)
Form into a ball and leave in the bowl covered to rise. Place it somewhere warm (I put it on top of the refrigerator). The dough will double in size in about 1 1/2 to 2 hours depending on the temperature around it. Punch down the dough and form it back into a ball and let it rise again. This time it should take about half as long for it to double in size. Then press it down again and it is ready to shape.
Divide dough and roll into long snakes. Make pretzels and other fun shapes. Place on metal baking sheet. Brush with milk or egg white and sprinkle on salt. Bake at 425 degrees for 13 – 15 minutes.