Soft Pretzels for Two

 

I love a good pretzel and these are just perfect. The recipe makes 2 medium sized pretzels that are a cross between a classic chewy German type and a tender, buttery Amish kind. There's more. A pretzel this size is at the minimum 340 cals/65g carbs/10g sugar. That is until now. These are lower carb and sugar but are made with typical pantry ingredients. They clock in at 148 cals/28.3g carbs/.6g sugar.

These are also very easy to make. The dough is mixed by hand and kneaded by a stand mixer. Instead of a boiling water bath, which can make pretzels fall apart, the pretzels steep in a baking soda/water solution. Then they're shaped and baked until your desired shade of brown.

RECIPE:

2 servings

Per serving: 148 cals/.9 g total fat/.3 saturated fat/28.3g carbs/5.9g protein/.3g fiber/.6g sugar

INGREDIENTS:

1/2 cup + 2 tbs [74.5 grams] bread flour 
1/8 + 1/4 tsp Kosher salt
1/4 tsp sugar
1/2 + a 1/2 of 1/8 tsp instant yeast 
1/4 cup water that is approx. 120 degrees F
1/8 tsp butter extract [optional]
1/4 tsp molasses
Maldon sea salt

WATER BATH:

In a small dish combine 1 cup boiling water with 2 tbs baking soda 

DIRECTIONS:

In the bowl of a stand mixer combine bread flour through instant yeast. In a small heat-proof bowl or measuring cup combine water through molasses. Starting with 3 tbs add the liquid to the flour. I used the full 1/4 cup water. Stir until the dough comes together. It'll look a little clumpy and shaggy but hold it's shape.  Using the dough hook knead for 7 minutes or until a smooth dough that springs back when poked is achieved. Cover and let rise until doubled, approx. 1 hour.  It's finished rising when you poke 2 fingers in the dough and the indent remains or springs back just slightly. The dough will feel puffy.

Preheat oven to 475 F and have the rack on the second to the bottom rung. Line a 1/4 sheet pan with parchment. Weigh dough and divide in half. [Each piece should be approx. 70 grams]. Dust a little flour on the board. Make a 30 inch rope and form into a pretzel. Repeat with other pretzel. Put each pretzel in the water bath for a total of 2 minutes each. Spoon the water over top the pretzel while it's in the water bath. I like to remove them by scooping them up with my palm and letting the water drip off. Put on the lined 1/4 inch sheet pan, reshape a little if needed and sprinkle with Maldon salt. Bake on bottom rack for 7-10 minutes until a nice medium brown color. Allow to cool and then eat!