I would like to try this using some King Arthur white whole wheat flour. I would also like to sub no more than1/4 of the flour requirements with some spent grain flour. Any thoughts? I have access to spent grain from the local brewery in town. I dehydrated the mash, then put it into a blender and got it to a fairly fine texture. It still has an occasional barley hull, but hoping to put it through a fine sieve before using it. Some people say to proof the dough overnight in the fridge. They say the slow fermentation of the dough helps to enhance the flavor.
Jessica Fisher
I’m sorry I don’t think I can help you. I haven’t ever used the products you’re talking about.
Donna
What is the best way to store these if not using them right away. And how to reheat.
Thank you
Jessica Fisher
Once baked and cooled, I’d put them in a ziptop freezer bag in the freezer. When ready to eat, thaw in the package at room temperature. You could reheat in a 350 oven until warm.
Nikki
This recipe will be perfect to use up 2 flours that I have but never use … Plus I know my crew loves some soft pretzels. 🙂
Lauri
I’ve been wanting to make pretzels with my fresh-ground flour and finally decided to give it a try. My google search brought up your recipe and I just finished making a batch. After reading the instructions and before actually making them I wondering about the bath part, how could they possibly keep their shape? Wouldn’t the work surface get horribly messy? I read many of the comments before diving in but couldn’t find one from anybody who actually made them, as opposed to “I’m going to try these” or “Great post, can’t wait to do it myself”. So without much guidance, I dove in. The bath part was very strange and it was difficult to get the buggers out of the water without mutilating them. I started out putting them directly on the parchment paper but after a big mess, I added a step of putting them on paper towel first. I still don’t know the purpose for the bath step but I trust there must be a good reason. In the end I somehow still ended up with 11 pretzels, most of which actually really do resemble a pretzel!!! Now for the real test…I made each family member try a bite and give me their honest review. They all grabbed a plate and their own pretzel and are sitting at the table gobbling them up. I guess that speaks for itself! Thanks for the recipe. I wonder what would happen if skipped that water step. Hmmm…
Jessica
The water bath is a traditional part of making pretzels. They just won’t have the right texture if you baked them without the bath. Glad it worked out for you in the end!
Erin
These are terrific! Thanks for the recipe!
Amy
Ok, I have a stupid question (and I bake quite a bit, just never made pretzels before…). When you say roll it out to about 18″, do you roll out with a rolling pin or like you’re working with Play-Doh? They didn’t seem to stretch easily using the Play-Doh method but the rolling pin seemed to flatten them too much. Was I just not being agressive enough on the Play-Doh method???
Thanks – they’re in the oven now, can’t wait!
Jessica
@Amy, I rolled them between my palms, pressing fairly firmly. Hope that helps!
Deanna Call
I went to buy the ingredients over the weekend for these. I don’t have any “specialty” stores in my area, just a Wal-Mart and Meijer….I couldn’t find anything labeled bread flour. What am I missing?
Jessica
I buy huge bags of bread flour at Walmart, so I’m confused that you couldn’t find it. It’s right next to the regular flour, usu a yellow bag.
jim
I would like to try this using some King Arthur white whole wheat flour. I would also like to sub no more than1/4 of the flour requirements with some spent grain flour. Any thoughts? I have access to spent grain from the local brewery in town. I dehydrated the mash, then put it into a blender and got it to a fairly fine texture. It still has an occasional barley hull, but hoping to put it through a fine sieve before using it. Some people say to proof the dough overnight in the fridge. They say the slow fermentation of the dough helps to enhance the flavor.
Jessica Fisher
I’m sorry I don’t think I can help you. I haven’t ever used the products you’re talking about.
Donna
What is the best way to store these if not using them right away. And how to reheat.
Thank you
Jessica Fisher
Once baked and cooled, I’d put them in a ziptop freezer bag in the freezer. When ready to eat, thaw in the package at room temperature. You could reheat in a 350 oven until warm.
Nikki
This recipe will be perfect to use up 2 flours that I have but never use … Plus I know my crew loves some soft pretzels. 🙂
Lauri
I’ve been wanting to make pretzels with my fresh-ground flour and finally decided to give it a try. My google search brought up your recipe and I just finished making a batch. After reading the instructions and before actually making them I wondering about the bath part, how could they possibly keep their shape? Wouldn’t the work surface get horribly messy? I read many of the comments before diving in but couldn’t find one from anybody who actually made them, as opposed to “I’m going to try these” or “Great post, can’t wait to do it myself”. So without much guidance, I dove in. The bath part was very strange and it was difficult to get the buggers out of the water without mutilating them. I started out putting them directly on the parchment paper but after a big mess, I added a step of putting them on paper towel first. I still don’t know the purpose for the bath step but I trust there must be a good reason. In the end I somehow still ended up with 11 pretzels, most of which actually really do resemble a pretzel!!! Now for the real test…I made each family member try a bite and give me their honest review. They all grabbed a plate and their own pretzel and are sitting at the table gobbling them up. I guess that speaks for itself! Thanks for the recipe. I wonder what would happen if skipped that water step. Hmmm…
Jessica
The water bath is a traditional part of making pretzels. They just won’t have the right texture if you baked them without the bath. Glad it worked out for you in the end!
Erin
These are terrific! Thanks for the recipe!
Amy
Ok, I have a stupid question (and I bake quite a bit, just never made pretzels before…). When you say roll it out to about 18″, do you roll out with a rolling pin or like you’re working with Play-Doh? They didn’t seem to stretch easily using the Play-Doh method but the rolling pin seemed to flatten them too much. Was I just not being agressive enough on the Play-Doh method???
Thanks – they’re in the oven now, can’t wait!
Jessica
@Amy, I rolled them between my palms, pressing fairly firmly. Hope that helps!
Deanna Call
I went to buy the ingredients over the weekend for these. I don’t have any “specialty” stores in my area, just a Wal-Mart and Meijer….I couldn’t find anything labeled bread flour. What am I missing?
Jessica
I buy huge bags of bread flour at Walmart, so I’m confused that you couldn’t find it. It’s right next to the regular flour, usu a yellow bag.