Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sourdough spelt oats pretzel bites. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Sourdough Spelt Oats Pretzel Bites is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Sourdough Spelt Oats Pretzel Bites is something that I have loved my entire life. They are fine and they look wonderful.
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 have to first prepare a few ingredients. You can have sourdough spelt oats pretzel bites using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sourdough Spelt Oats Pretzel Bites:
- Take 1 1/2 cups Organic spelt flour
- Prepare 1/2 cup Organic oat flour
- Make ready 3 cup organic AP flour
- Prepare 1 tsp salt
- Take 2 tsp melted butter
- Prepare 2 Tsp brown sugar
- Prepare 2 cups warm water
- Make ready 1/2 cup sourdough starter
- Get 1/2 tsp dry yeast
- Take 2 quarts salt + 1/2 cup baking soda
- Prepare 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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