Philly Style Soft Pretzles

SuzieQ1947

Servings: Makes 6 pretzles

3/4 C warm water

1 (1 1/4 ounce) packet active dry yeast

2 T maple syrup

2 C white whole wheat flour, plus extra for kneading

1/2 C oat flour

2 T baking soda

Topping of choice, salt, onion flakes, poppy seed, caraway seed, sesame seeds, nutritional yeast

In a large bowl mix together warm water, yeast maple syrup and flours. Stir till dough forms large clump with elastic feel. Divide dough into 6 clumps about the size of an egg and form them into balls. Place them back into bowl and cover with a damp towel and let the dough balls rise for at least 25 minutes.

Perheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Bring a large pot of water to a boil and add baking soda.

On a lightly floured surface knead each dough ball and roll into a rope 12 to 18 inches long. Form a pretzle shape or any other shape you wish. Place the pretzle onto a slotted spoon and place into boiling water for 10 seconds. Remove the pretzle with the slotted spoon and place onto the baking sheet. While still damp, sprinkle with toppings.

Repeat for all the balls of dough.

When all the pretzles have been boiled and topped, bake for 12 to 15 minutes.

Best served hot. (But are actually pretty good the next day).