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Author Notes: I love to bake and created these three years ago with my son who was 6 years old then. Since then I found out I have Celiac Disease and have not made these any more. I will be converting these to gluten free pretzels soon. These are so yummy and I have forgotten about these until I saw this contest that ask for a recipe with maple. - Deta
- 1 3/4 cup organic whole wheat pastry flour
- 1 1/4 cup organic oatmeal (not instant)
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 3/4 cups plus 2 tablespoons water
- 3 tablespoons pure maple syrup
- 1 tablespoon butter, works well when left hard before using
- 3 tablespoons water
- 3 tablespoons pure maple syrup
- 1 tablespoon brown sugar
- 2 teaspoons baking soda
- 2 teaspoons sea salt or regular salt
- 1 1/2 tablespoon butter, softened
- 1 1/2 tablespoon pure maple syrup
- 1 tablespoon powdered sugar
- Ingredients 1 3/4 cups organic whole wheat pastry flour 1 1/4 cups organic oatmeal (not instant) 1 teaspoon salt 2 teaspoons active dry yeast 1 tablespoon butter, softened 3/4 cup plus 2 tablespoons water 3 tablespoons pure maple syrup For work surface: 1 tablespoon butter, works well when left hard before using For dipping right before baking (this helps brown them and adds to flavor): 3 tablespoons water 1 tablespoon pure maple syrup 1 tablespoon brown sugar 2 teaspoon baking soda For sprinkling on top of pretzels before baking: 2 teaspoons course sea salt or regular salt For brushing on top of cooked pretzels: 1 1/2 tablespoon butter, softened 1 1/2 tablespoon pure maple syrup 1 tablespoon powdered sugar
- PreStir together flour, oatmeal, salt and yeast. Add butter, water and maple syrup. Mix until dough forms a ball and somewhat elastic, about 5 minutes by hand or using a mixer (with a dough hook attached on medium speed). Dough is expected to be a little sticky. Cover the dough (leave in mixing bowl with a lid or plastic wrap on top). Let dough rest until it doubles in size. If using active dry yeast, the dough’s resting time will take around 1–2 hours. If using instant yeast, the dough’s resting time will take around 30 to 40 minutes. Preheat the oven to 400° F
- Lightly butter work surface. Knead dough 30 seconds and then form into a ball. Cut the dough in half. Take each half, shape into a log and cut into 4 more pieces. Roll each piece into a long log that is ½ inch in diameter. Shape into a traditional pretzel shape (form a loop at the bottom by crossing the dough in the middle, then bring down the ends to each side of the loop and gently press the ends to the loop).
- In a shallow bowl put together the dipping solution by mixing together water, maple syrup, brown sugar and baking soda. Dip gently each pretzel shaped dough one at a time into the dipping solution and place onto baking sheet lined with parchment paper. Sprinkle pretzel dough with course salt. Bake in preheated 400° F oven for 12-14 minutes until the tops are golden brown. Cool on a rack.
- Make the maple glaze to brush on top of the cooked pretzels. In a small mixing bowl, whisk together butter, maple syrup and powdered sugar. Brush the tops of the pretzels with this glaze. Enjoy.
- This recipe was entered in the contest for Your Best Maple Recipe