Sourdough Spelt Oats Pretzel Bites. Great recipe for Sourdough Spelt Oats Pretzel Bites. You can literally transform all classical recipes into sourdough whole grain version. Through testing, reading, researching, and in discussion with other bakers, I've found there are a few key points to making these pretzels.
Share some people, cooking is indeed things which is quite simple. Besides they are indeed like cooking and have will cooking that is quite, they are also smart in integrating each dish so that it becomes dish luscious. But there are those who cannot can cook, so they must ask and see recipes that are cushy to follow.
It's a perfect recipe to add to your sourdough baking repertoire.
Spelt is such an awesome ancient whole grain that is a great substitute for whole wheat.
Kabocha is one of the best squashes to make bread, sweet and cream.
You can make Sourdough Spelt Oats Pretzel Bites use 11 ingredients and 4 the steps. Here guides how you make it.
The main ingredient Sourdough Spelt Oats Pretzel Bites as follows:
- You need 1 1/2 cups of Organic spelt flour.
- Provide 1/2 cup of Organic oat flour.
- Provide 3 cup of organic AP flour.
- Provide 1 tsp of salt.
- You need 2 tsp of melted butter.
- Prepare 2 Tsp of brown sugar.
- Prepare 2 cups of warm water.
- You need 1/2 cup of sourdough starter.
- You need 1/2 tsp of dry yeast.
- You need 2 quarts of salt + 1/2 cup baking soda.
- Provide of Coarse sea salt.
Spelt is such an awesome ancient whole grain that is a great substitute for whole wheat. Crispy on the outside and soft on the inside! Fun thing is, that I always thought to make bread is super complicated and enduring and pretzel might be even more complicated! This is my brother Garrett's recipe for Superbowl Pretzel Bites.can be made for any party or get together or even for a delicious lunch.
How to Make Sourdough Spelt Oats Pretzel Bites
- Pretty much follow the steps for making regular sourdough bread. Mix all wet ingredients and then adding flour, one cup at a time. The reason I add a small amount of dry yeast is for better rising and cutting the fermentation time. If you pursue nutrition then skip yeast and increase sourdough starter to 1 cup and ferment 6 hours..
- Allow the dough to rest and rise for 4-5 hours. Roll the dough into a long rope and cut it to 22 portions at 1 inch length. Shape it into pretzel bite size. Allow them to rest 15 minutes..
- Preheat the oven to 375F. Bring the water to a boil then add baking soda. Boil the pretzels at 7-8 per batch for 30 second. Remove with a large slotted spoon and set aside. Work on the rest of pretzels until finish..
- Spread all boiled pretzels on a baking sheet. Brush the tops with butter and sprinkle coarse salt. Bake into the oven and bake 15-18 minutes until the color turn into golden brown..
Just you, a few ingredients, a bowl and the humble wooden spoon. Sourdough bread is having a moment in the sun. A quick internet search confirms what artisanal bakers from around the world have suspected pretty much since the beginning of time — that sourdough is healthier, easier to digest, less artificial and way cooler than that white stuff masquerading as bread that supermarkets try to trick you into buying. I wouldn't recommend using olive oil in this bread, as a milder vegetable oil will let the flavor of the bread come through. This makes a great sandwich bread.