Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, sourdough spelt oats pretzel bites. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
So, instead I stood over a pot of boiling water to make these… uh yeah, I don't think I ended up staying any cooler. Sourdough Soft Pretzels have a wonderful flavor and chewy bite. Just when you thought homemade soft pretzels couldn't get any better, they do! I've made soft pretzels several times over the last year or so and didn't really plan on posting another pretzel recipe just yet.
Sourdough Spelt Oats Pretzel Bites is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Sourdough Spelt Oats Pretzel Bites is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook sourdough spelt oats pretzel bites using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sourdough Spelt Oats Pretzel Bites:
- Get 1 1/2 cups Organic spelt flour
- Prepare 1/2 cup Organic oat flour
- Make ready 3 cup organic AP flour
- Take 1 tsp salt
- Make ready 2 tsp melted butter
- Get 2 Tsp brown sugar
- Take 2 cups warm water
- Get 1/2 cup sourdough starter
- Get 1/2 tsp dry yeast
- Take 2 quarts salt + 1/2 cup baking soda
- Take Coarse sea salt
Light and chewy with the perfect bite, these easy homemade, soft sourdough pretzels are made from ancient einkorn or spelt flour. Sourdough Pretzels are fabulous the day they are made, but because of the nature of sourdough and salt The dough is now made and needs to be fermented. You can do these pretzels two ways. I made them twice as pretzel bites.
Instructions 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.
You can do these pretzels two ways. I made them twice as pretzel bites. The first time I ran out of time to come back (i retarded my formed. I usually enjoy a bit of sourness in sourdough but this time the sourness was mouth-puckering that it masked the flavour of oat, spelt and buckwheat. Bring the water to a boil and pour the oats to the pot.
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