Almond crunch pretzel recipe

Appetizer

6 servings

Very Easy

27 min

574 Kcal

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Ingredients

• 2 teaspoons brown sugar
• 1 1/2 cup warm water
• 1 1/8 teaspoon yeast
• 1 1/8 teaspoon kosher salt
• 1 cup wheat flour
• 3 cups regular flour
• 2 cups warm water
• 2 teaspoons baking soda
• Few spoonfuls of brown sugar
• Ground toasted almonds

You may like

Almond pear tart, or the famous bourdaloue

Preparation

• Add 2 teaspoons brown sugar to 1 1/2 cup warm water into mixer bowl. Mix to dissolve. Add 1 1/8 teaspoon yeast and 1 1/8 teaspoon salt to sugar/water mix. Mix to dissolve. Wait a few minutes.
• Add mixture to 3 cups flour and 1 cup of wheat flour. Knead dough using mixer (or hands if you don't have a mixer) to a smooth consistency. Let dough rise for at least 30 minutes or until double in size.
• Greased cookie sheet. Mixed 2 cups of warm water and 2 teaspoons baking soda in a large bowl. Mix frequently. Split dough into equal parts (depending how big you want your pretzels).
• Roll into 1/2 inch twists. Twist into a pretzel. Place into baking soda bath water. Cover entire pretzel with soda bath water. Place onto cooking sheet. Let pretzel rise again.
• Bake in 450 degree oven for 7 minutes. While baking, melt a few teaspoons of brown sugar with a little water to create a brown sugar mixture. Chop/grind toasted almonds. Once brown sugar mixture somewhat cooled, mix in grinded toasted almonds.
• At 7 minutes, pull out pretzels and brush with an egg wash. Then add the brown sugar mixture with almonds and brush onto the pretzel. Place back into oven for another 3 minutes.
• Remove pretzels and enjoy the crunchy sweet pretzel .
  If you want regular salty pretzels...instead of adding the brown sugar/almond topping, just brush with the egg wash and bake for another 3 minutes. Remove from oven. Brush with melted butter. Sprinkle with kosher salt or pretzel salt. Dip into yellow or dijon mustard. Yummers!

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