Crunchy Pretzel Sticks

  1. Sift the whole-wheat flour, bread flour, and barley flour together and set aside.
  2. Warm 1/2 cup of the water to 115F.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the warm water, yeast, sugar, and brown rice syrup.
  4. Mix well on low speed and let stand for 5 minutes.
  5. Add the salt and half of the flour mixture and mix on low speed to create a loose dough, about 1 to 2 minutes.
  6. Switch to the dough hook and, with the mixer on low speed, add the remaining flour mixture a little at a time until the dough comes together into a ball.
  7. Increase the mixer speed to high and knead for 3 minutes.
  8. Punch down the dough and continue to knead on medium-low speed for another 2 minutes, until the dough is smooth and not sticky.
  9. If the dough is very sticky, add a bit more bread flour.
  10. Cover the dough and let it proof for 1 hour in a warm spot.
  11. Preheat the oven to 375F.
  12. Line 2 baking sheets with parchment and set aside.
  13. Divide the dough into 4 pieces.
  14. Keep the dough you arent working with covered.
  15. Working with one piece at a time, pinch off tablespoon-sized pieces of dough and roll into long 1/4-inch-thick logs.
  16. Place the logs on the prepared baking sheets.
  17. Repeat with the remaining dough.
  18. In a small bowl, whisk the egg whites with the baking soda and remaining 1 tablespoon water.
  19. Brush each pretzel generously with the egg wash and sprinkle with the coarse salt.
  20. Bake until the pretzels are a deep golden brown, 10 to 15 minutes, rotating the baking sheets every 5 minutes.
  21. Cool on a wire rack, and serve long or break into smaller sticks.

flour, bread flour, barley flour, water, active dry yeast, cane sugar, brown rice syrup, salt, egg, baking soda, salt

Taken from www.cookstr.com/recipes/crunchy-pretzel-sticks (may not work)

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