Soft Pretzels Recipe

Soft Pretzels
(Adapted from Reader’s Digest)

3/4 cup old-fashioned rolled oats
1 3/4 cups flour
1 cup whole-wheat flour
1/2 cup toasted wheat germ
1 packet (1/4-ounce) rapid-rise yeast
5 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 cups hot water
3 tablespoons baking soda
1 tablespoon kosher salt

Toast oats in small skillet over low heat, stirring until golden brown (about 5 minutes).
In a large bowl, combine oats, all-purpose flour, whole-wheat flour, wheat germ, yeast, half of the sugar, and the regular salt.
Stir in water.
Transfer dough to floured work surface and knead until smooth (about 5 minutes).
Transfer dough to back to bowl. Cover, let rise in warm spot until doubled (about 45 minutes).
Line 2 large baking sheets with parchment paper. Punch dough down and cut into 12 equal portions. With your hands, roll each portion into 16- to 18-inch rope. Wrap each rope into pretzel shape: twist ends over one another 2 times, flip top loop of pretzel over twisted ends, and press ends into dough to seal.
Place pretzels on baking sheets, cover, and let rise until almost doubled (about 20 minutes).
Preheat oven to 425ºF.
Bring large skillet of water to simmer and add remaining sugar and baking soda.
Slide pretzels into simmering water, 3 at a time. Cook 15 seconds, turn pretzels over and cook another 15 seconds.
Blot dry on paper towels; put pretzels to baking sheets.
Sprinkle kosher salt over pretzel tops.
Bake 18 to 20 minutes, or until crisp and golden.
Cool on wire rack; serve warm or at room temperature.
12 servings

Tags: baking soda, flour, oat, pretzel, salt, sugar, wheat flour, wheat germ, yeast

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