Almost 2 months ago, Joy the Baker posted a recipe for Seasoned Soft Pretzels at her blog. They looked super tasty.
After 4.5 years in Los Angeles, I’ve yet to find a soft pretzel that matches that of street vendors in Philadelphia or NYC, both of which I’m fond.
Since I had no plans this evening, I decided to make give the pretzels a whirl using white whole wheat flour instead of all-purpose flour.
They came out a bit browner than I’d have liked, so in the future I’ll cut back on baking time. Nonetheless, they’re yummy. And Joy’s suggestion of white whole wheat instead of whole wheat flour meant no “healthy flavor” overkill.
I used McCormick Asian Style Spiced Sea Salt for added flavor. The seasoning blend includes garlic, ginger, orange peel, coconut, red bell pepper and sesame seeds.
Since the recipe yields 8 pretzels, and I’m but one person, I’m parbaking 4 of the pretzels without seasoning. Once they cool I’m going to freeze them for fall afternoons when I want a light snack.
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