Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sourdough spelt oats pretzel bites. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Sourdough Spelt Oats Pretzel Bites is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Sourdough Spelt Oats Pretzel Bites is something that I have loved my whole life.
My recipe for a healthy and delicious spelt sourdough bread. Use your sourdough starter to make And oh is spelt delicious! It has a slightly nutty taste that also gives the crust a refreshing bite to This bread harkens back to my oat porridge sourdough which displays many of the same characteristics.
To get started with this particular recipe, we must first prepare a few components. You can cook sourdough spelt oats pretzel bites using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sourdough Spelt Oats Pretzel Bites:
- Get 1 1/2 cups Organic spelt flour
- Get 1/2 cup Organic oat flour
- Take 3 cup organic AP flour
- Take 1 tsp salt
- Prepare 2 tsp melted butter
- Get 2 Tsp brown sugar
- Prepare 2 cups warm water
- Get 1/2 cup sourdough starter
- Take 1/2 tsp dry yeast
- Make ready 2 quarts salt + 1/2 cup baking soda
- Make ready Coarse sea salt
Light and chewy with the perfect bite, these easy homemade, soft sourdough pretzels are made from ancient einkorn or spelt flour. Soft, chewy pretzels, featuring a touch of sourdough and a warm butter glaze. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
Steps to make Sourdough Spelt Oats Pretzel Bites:
- Pretty much follow the steps for making regular sourdough bread. Mix all wet ingredients and then adding flour, one cup at a time. The reason I add a small amount of dry yeast is for better rising and cutting the fermentation time. If you pursue nutrition then skip yeast and increase sourdough starter to 1 cup and ferment 6 hours.
- Allow the dough to rest and rise for 4-5 hours. Roll the dough into a long rope and cut it to 22 portions at 1 inch length. Shape it into pretzel bite size. Allow them to rest 15 minutes.
- Preheat the oven to 375F. Bring the water to a boil then add baking soda. Boil the pretzels at 7-8 per batch for 30 second. Remove with a large slotted spoon and set aside. Work on the rest of pretzels until finish.
- Spread all boiled pretzels on a baking sheet. Brush the tops with butter and sprinkle coarse salt. Bake into the oven and bake 15-18 minutes until the color turn into golden brown.
How to make fermented oat sourdough with spelt and einkorn. No knead sourdough is a much easier way to make a true sourdough at home - this is a flavourful, crusty loaf, a honey oat sourdough with spelt flour. It still benefits from the long fermentation time and you only need a little bit. The flavour will be slightly different with yeast, rather less sour, so keep. One of the oldest way to prepare food, which is not only cost effective but also great for One I have been experimenting with a bit lately is fermented oats - or sourdough oats as I have been calling them, as the process is a little similar to.
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