Pumpernickel Pretzels

Pumpernickel Pretzels

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Pumpernickel bread is one of my favorites. Naturally, I thought I'd experiment in the kitchen and try making a pumpernickel pretzel. I think this one would go great with some spicy mustard, or you could even roll some sliced ham around the outside to give it a salty kick. Try it out!

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Time needed

2 hour preparation + 20 min cooking

Serving Size / Yield

12 pretzels

Ingredients

  • 2 C. water, lukewarm
  • 1 Tbs. instant yeast
  • 3 C. bread flour
  • 2 C. pumpernickel flour (should be easy to find at your baking store)
  • 2 Tbs. brown sugar
  • 1 Tbs. Rye seasoning (should be available at a spice store, or you could always ask your local deli)
  • 2 1/2 tsp. salt
  • 6 C. water
  • 2 Tbs. baking soda
  • kosher salt, for topping

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Directions

In a stand mixer, combine the yeast with the lukewarm water. When it foams, add the suugar, rye seasoning, and salt. Add the bread flour and pumpernickel flour, 1 C. at a time, making sure to incorporate well between additions. The dough should be sticky but combined well enough to pull away from the sides of the bowl. 

Lightly grease a large bowl and place the dough inside. Cover with plastic wrap and allow it to rise for two hours or until it's doubled in volume. 

Preheat the oven to 450 degrees. Spray two cookie sheets with cooking spray, top with sheets of parchment paper, and then spray the top of the parchment paper. While the oven reaches temperature, bring the 6 C. of water to a rolling boil in a large stockpot. 

Once the dough has risen, punch it to get rid of any remaining air bubbles. Use a dough cutter or sharp knife to cut the dough into about 12-16 equal parts, depending on how large you'd like the pretzels to be. 

Roll the dough into thin strips and twist into the desired shape. Sine I cannot make the appropriate shape to save my life, I just make pretzel rolls by forming them into buns. 

Once you've formed the pretzels, lower the boiling water to a simmer and add the baking soda. 

Carefully slide each pretzel into the water, allowing room for them to expand. In my stockpot, I can only fit about 2-3 pretzels. 

Simmer the pretzels for two minutes, flip, and then do an additional minute or two. Remove the simmered pretzels from the hot water and place onto a wire rack to drain. Immediately sprinkle liberally with kosher salt or brush with spicy mustard (I really like the brushed mustard). 

Once all the pretzels have been simmered, cook on the greased baking sheets for 15 minutes or until golden brown. 

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