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Crisp on the outside, chewy on the insides, these soft pretzels are more savory than sweet and burst with bites of fresh blueberries.
Blueberry Soft Pretzels
makes 12 medium sized pretzels
1 3/4 cup water
5 tbl melted coconut or canola oil
4 cups all-purpose flour, plus more for rolling
2 tbl organic cane sugar
1 tbl plus 1 tsp instant yeast
2 1/4 tsp salt
1/2 cup fresh blueberries
In a stand mixer with a dough hook, combine the water and oil. On top of that, add 4 cups of flour, sugar, yeast, salt and blueberries. Mix on medium for 6-7 minutes until the dough is smooth and not sticky, adding 1/4-1/2 cup more flour if the dough is too wet.
Transfer to a greased bowl and cover. Rest in a warm spot for an hour, until the dough has doubled.
Lightly flour your counter top and flip the dough onto the counter. Gently press down on the dough with your knuckles to flatten then divide into 12 equal sized pieces.
Roll out each piece into a long rope about 16 inches long then shape into a traditional pretzel shape.
Place on an unlined, greased baking sheet and freeze for 30 minutes.
Preheat the oven to 400.
10 cups water
1/2 cup baking soda
1/4 cup water whisked together with 2 tbl cornstarch
1/2 cup organic cane sugar
In a large, wide pot, combine the water and baking soda and bring to a boil.
Add the pretzels, 3-4 at a time or whatever amount can be added to your pot without crowding. Boil for 1 minute then place back on a greased, unlined baking sheet. Once all of the pretzels have been boiled, brush with the cornstarch mixture and sprinkle with sugar. Bake for 20 minutes, turning the pan around after 10 minutes.