This recipe for pretzels uses traditional Irish soda bread dough
instead of a yeast based dough. It’s quick and works great! These
pretzels come out great, just like the street vendor type.
1/3 cup baking soda
5 cups water
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 cup buttermilk
1/4 cup honey
2 tablespoons kosher salt, for topping
In a non-aluminum stock pot, dissolve 1/3 cup baking soda in
6 cups water. Bring water to a boil and then remove from heat.
Preheat oven to 400Â°F (200Â°C).
In a large bowl, sift together all-purpose flour, whole wheat flour
and baking soda. Stir in buttermilk and honey until dough pulls
together. Turn dough out onto a lightly floured surface and knead
briefly to form a firm dough.
Divide dough into 12 equal pieces. Roll each piece into a cylinder
approximately 12 inches long. Form into classic pretzel shape.
Pinch ends to seal. Dip pretzels in baking soda solution and then
place on lightly greased cookie sheets.
Sprinkle pretzels with kosher salt and bake in preheated oven until
golden brown, about 10 minutes.