MINI PRETZELS WITH CAROB
Servings
50
Prep Time
10 minutes
Cook Time
2 hours
Author:
Missy J's
Who doesn’t love a good crunch! Top it off with the subtle sweetness of our organic Australian carob and you’ve got something really special. This recipe can be made with a sourdough starter, yogurt, or milk kefir.
Ingredients
½ cup sourdough discard (or ½ cup yogurt or milk kefir, with live active cultures)
½ cup water + more if needed
-
2 tbsp coconut oil, melted and cooled
-
1 tbsp coconut sugar
-
1/2 tsp sea salt
-
2 cups whole wheat pastry flour
-
Coarse or flaky sea salt for sprinkling on top
1 egg + water for egg wash
-
⅓ cup carob chips
-
1 tbsp coconut oil
MINI PRETZELS WITH CAROB
Directions
MINI PRETZELS WITH CAROB
Mix together sourdough discard, water, oil, sea salt and coconut sugar. Add in the flour and mix together until there are no dry bits. Let rest for 30 minutes.
After resting, knead the dough until a smooth ball forms. It should be a little sticky but not so much that it sticks to your hands. Add more flour or water a little at a time to get the right consistency.
Cover with plastic wrap or a damp towel, and let ferment for at least 2 hours. At this point you can make your pretzels right away or stick the dough in the fridge until the next day.
When ready to bake your pretzels, preheat the oven to 350 and line a baking sheet with parchment or a silicone mat. If taking your dough from the fridge, let it sit at room temp before you start making your shapes.
Very lightly flour your work surface or use a silicone mat. Roll out teaspoon sized pieces of dough with your hands until a uniform, snake shape appears. You want them to be the width of a pencil or smaller. You can make pretzel sticks, twists, classic shaped pretzels, or cut them into nuggets. The thinner they are the quicker they will bake and the more crunchy they will be. If they are thicker, they might be a little soft on the inside and crunchy on the outside, which is still yummy. Place your shapes on your lined baking sheet as you go.
Mix the egg up in a bowl with some water, to create an egg wash. Aim for about double the amount of water. Brush your pretzel shapes with the egg wash and then sprinkle with coarse sea salt before placing in the oven. Bake for 20- 30 minutes or until golden brown. Check after 20 mins. You can pull one from the oven and let it cool to see if they are at your desired crunchiness.
Let cool on the baking tray for a few minutes before transferring to a cooling rack.
While the pretzels are cooling, melt ⅓ cup carob in a microwave safe bowl with 1 tbsp of coconut oil. Stir every 30 seconds, until smooth and creamy. You can add a little more coconut oil if it is not smooth enough.
Dip your pretzels in the melted carob or drizzle and let dry on parchment paper. Enjoy!
Store any leftovers in an airtight container.
Recipe Note
