stolen from Snackrelgious.
(Can a person have a crush on a blog?)
Recipe from The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler by Lisa Barnes
Makes 48 2-3 inch pretzels
This recipe is milk free, nut free, and vegetarian. 2 pretzels have 80 calories, if you're interested. It's a good to make with older kids who can roll and shape dough, paint on egg, or sprinkle salt!
1 1/2 c. warm water
2 packages active dry yeast
2 T. sugar
1 tsp. salt
2 c. whole wheat pastry flour
2 c. unbleached all-purpose flour
coarse salt, poppy seeds, or sesame seeds for sprinkling
Preheat oven to 425 F. I used a baking sheet with a silicone mat, but you could also use parchment paper on the baking sheet.
Put the yeast in a large bowl with the warm water. Stir until yeast is dissolved. Add the sugar, salt, flours, and one of the eggs. Stir with a fork to combine into a dough. Turn out onto a floury surface and knead until it is elastic (maybe 2-3 minutes), adding a little more flour if it's very sticky.
Tear off small pieces of the dough and roll into any shape you want (classic pretzels, circles, hearts, twists). You know what would be cute? Xs and Os -- they stand for "hugs and kisses" AND you can play edible tic-tac-toe!
Place an inch or two apart on your baking sheet. Brush with the second egg (beaten) and sprinkle with whatever you want to sprinkle them with.
Bake 8-12 minutes, or until golden brown. Serve with your favorite mustard.
Jeanette is the complete bomb of the blogosphere.