Today, we are taking a little excursion.
We have two destinations: the local mall and my first-ever guest post at the blog Liv Life.
Let’s start with the mall: Forget Macy’s, Old Navy, and Forever 21—we have a more important mission: the food court.
Whenever I enter a mall, the majestic scent of an Auntie Anne’s pretzel is sure to reach me. A single whiff tantalizes me into a state of buttery-carb hypnosis. Inspired by this food-court temptress, I baked golden, fluffy-puffy Soft Whole Wheat Raisin Pretzels.
Forget fuss, my Soft Whole Wheat Raisin Pretzel recipe is adapted the fit the busy life of an at-home cook. No more dealing with the mall parking lot to enjoy chewy pretzel perfection.
To read all about Soft Whole Wheat Raisin Pretzels and snag the recipe, head over to see my guest post at Liv Life. While you’re visiting, don’t forget to check out the tasty, family-friendly recipes and travel stories that Kim—Liv Life’s author—is sharing with pizazz.
Soft Whole Wheat Raisin Pretzels are not to be missed. Hurry, hurry and CLICK HERE to visit Liv Life and see the post.
February 11, 2013 at 10:58 am
Auntie Anne’s pretzels just taunt me like crazy! I already have to run through Target because of the tasty tasty popcorn smell and then as soon as I get into the actual mall, I’m acosted by the smell of those pretzels… The pictures of these pretzels look so much more tasty though!
February 11, 2013 at 12:24 pm
There is just no hiding from the scent of those pretzels, no matter where you are in the mall! Too funny about Target–it’s the truth. Thanks for your comment Kelly. I’m glad you like the look of these pretzels! Our batch didn’t last long.
February 11, 2013 at 12:20 pm
I love making pretzels, yeast bread, love raisins, love wheaty breads…pretty much everything here is awesome!
February 11, 2013 at 12:22 pm
Thanks so much Averie! I had way too much fun rolling and shaping the dough. Not quiet as much fun as I did EATING the pretzels, but it was an enjoyable process all around
February 11, 2013 at 5:05 pm
Erin, thank you for a wonderful guest post!! Though, Liv is still bugging me to get baking. I think we have a project this weekend!
February 11, 2013 at 9:50 pm
Thanks Kim! Hope you all enjoy these. It was a pleasure! You’ll have to let me know what you think
February 11, 2013 at 6:35 pm
Pretzels are sooo good and I know exactly which ones you’re talking about! They’re so irresistible! Yours looks so great homemade!!
February 11, 2013 at 9:49 pm
Thanks so much Julie. Soft pretzels are one of my all-time weaknesses, and I have zero intention of trying to overcome it!
February 12, 2013 at 9:28 pm
I’m dying to make pretzels! And these look incredible, Erin!
February 13, 2013 at 7:28 am
Thanks Ashley! Pretzels are so fun and easy. If you try them, you’ll have to let me know what you think!
February 12, 2013 at 10:12 pm
Such a cute blog! I have not made homemade pretzels before, it looks like it needs to be in my future!
February 13, 2013 at 7:28 am
Thanks so much Lindsey! I’m so glad you found my site and decided to say hi. These pretzels are glorious, golden, and so easy! I think you’d love them.
February 12, 2013 at 11:02 pm
I am such a sucker for Auntie Anne’s! I’m sure these homemade ones are even more awesome!
February 13, 2013 at 7:27 am
Thanks so much Maggie! And Auntie Anne’s gets me every time.
February 13, 2013 at 2:20 pm
I’m sure yours are better than the mall version, being homemade with real ingredients. Yum.
p.s. Your blog title caught my attention…I’m a law student myself…reading when I’m not eating you might say
February 13, 2013 at 6:13 pm
Hi Joyti! Yes, so you must understand a little of what life is like around here. So happy you said hi!
And I can’t lie to you: I’m happily addicted to these whole wheat pretzels, and knowing what’s in them provides a little peace of mind while I’m wolfing them down
February 15, 2013 at 10:17 pm
Oh yum!
Raisin pretzels are the BEST!!! I love them with that gooey icing although it is not to healthy of a topping : )
February 17, 2013 at 1:54 pm
ME TOO! Auntie Anne’s Glazin Raisin inspired this recipe. I loved it so much without the icing though, I ended up leaving it off. Sounds like a good reason to make them a second time
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March 13, 2013 at 1:59 pm
Hi Erin! I’m loving your recipes, and now that I’m spending lots of quality time feeding baby Charlie I’m finding myself wandering back here even more frequently for ideas! So, question. When do you add vital gluten to a recipe and when do you not need to?? I usually try to sub whole wheat flour into my recipes and have found that sometimes it works fine, other times eh… Not so well. Tips?! Take care!
March 13, 2013 at 4:03 pm
Megan, hello!! So happy you asked this question (and a big hello/hug to you, Charlie, and Nick).
Vital gluten is a fabulous tool when you are looking to bake yeast breads with whole wheat flour. While hearty and delicious, whole wheat flour is much heavier than its white counter-parts. Vital gluten adds additonal protein, which in bread science translates to a much fluffier, lighter, and more tender final product. As a rule of thumb, when swapping out whole wheat flour for white, add 1 tablespoon of vital gluten for every 1 cup of whole wheat flour. Vital gluten is quite affordable and can be found at many grocery stores (and definitely at Whole Foods). I like Bob’s Red Mill brand. Also, allowing the bread to rise longer (an extra half hour to hour) when it is made with whole wheat flour definitely helps many recipes. Overnight in the fridge is even better and will give your bread a more intense flavor.
Vital gluten will not, however, help you as much with quick breads or muffins. In this case, instead of adding vital gluten, try using a lighter version of whole wheat flour, like whole wheat white flour or whole wheat pastry flour (both available at most grocery stores). Using these two types, I’m able to create good quick breads that are 100% whole wheat. If you don’t feel like keeping that many varieties of flour in your pantry, you can also go half and half standard whole wheat flour/white flour.
Whew! Hope that is helpful. I feel like I just wrote a small novel
Also, stay tuned for my post this coming Monday–I’ll be writing all about whole wheat bread. Yay carbs!