Whole Wheat Pretzel Crisps
Serving Size / Yield
- 1 3/4 C. water, warm
- 1 pkg. active dry yeast
- 1 Tbs. sugar
- 1/2 tsp. salt
- 2 3/4 C. whole wheat flour
- 10 C. water
- 2/3 C. baking soda
- 1 egg, whisked with a splash of water
- 10 pinches kosher salt, for topping
Combine the first four ingredients in the bowl of an electric mixer. Allow to sit for approximately five minutes or until it foams. Add the flour in half cup batches to the yeast mix. Mix well between batches.
When all the flour has been added, use the dough hook attachment to knead the dough for about 8 minutes. Place the dough ball into a large, greased bowl and let it rise for an hour and a half.
Preheat your oven to 450 degrees and spray a cookie sheet with cooking spray. Top with a sheet of parchment paper, and spray the top of the parchment paper as well.
Roll the dough to 1/6 inch thickness (do this in halves if you don't have a lot of space). Cut the sheet into 1 1/2 inch squares. If desired, use a tiny cookie cutter to cut three holes in the dough to resemble pretzels. Make the hole larger than you'd think, as they'll expand in the water.
Boil the remaining water with the baking soda and lower to a simmer. Poach the pretzel pieces for 30-45 seconds or until they expand and increase in size dramatically.
Remove from the poaching water and allow to drain over a wire rack. Brush the poached pieces with the egg wash and liberally salt. Bake for 10-15 minutes or until they have browned and crisped.