Best 6 Carrot Molasses Whole Wheat Pretzels Recipes

CARROT MOLASSES WHOLE WHEAT PRETZELS

Steps:

• In large bowl combine first eight ingredients.
• Add flour to make soft dough, turn out on floured surface, knead in enough flour to make moderately stiff dough knead 6-8 minutes.
• Place in greased bowl, grease top cover.
• Let raise til doubled in size about 1 hour.
• Punch down, divide into four parts.
• Let rest 10 minutes.
• Divide each part into 6 pieces, roll each into 10 inch rope, Shape into pretzels.
• place on greased baking sheets, Cover, let raise 30 minutes.
• Combine egg white with water, brush pretzels, bake 15 minutes or til golden brown.

CANDIED CARROTS WITH MOLASSES SAUCE

Steps:

• Cook carrots, covered, in boiling salted water for 20 minutes, or just until crisp-tender; drain well.
• Melt butter in large skillet; stir in remaining ingredients.
• Heat, stirring constantly, to the boiling boil.
• Add carrots, stirring well to coat.
• Simmer, stirring frequently, for about 10 minutes, or until nicely glazed.

WHOLE WHEAT PRETZELS

Steps:

• Dissolve yeast, sugar and salt in warm water: let yeast mixture stand 5 minutes, or until foamy.
• Combine flours and cheese in large mixing bowl.
• Add yeast mixture; beat at low speed until well-blended.
• Turn dough out onto lightly floured surface, and knead until smooth.
• Cut dough into 32 pieces, using kitchen shears dipped in flour, or a floured dough slicer.
• Shape each piece into a ball.
• Roll each ball on a lightly floured surface to form a rope about 14" long.
• Twist each one into a pretzel shape; place on baking sheets coated with cooking spray.
• Combine egg white and water; mix well.
• Brush each pretzel with egg white mixture.
• You may also sprinkle sesame seeds on top.
• Bake at 425° for 12- 15 minutes, or until lightly browned.

SOFT PRETZELS

Steps:

• Place an oven rack in the center of the oven.
• Preheat the oven to 425 degrees.
• Spray the 2 baking sheets with the cooking oil.
• Pour the warm water into a large mixing bowl, sprinkle yeast over the water and let stand for about 5 minutes.
• Stir until completely dissolved.
• Add sugar, table salt, and 1 cup of flour; stir until blended.
• Add 2 more cups of flour a 1/2 cup at a time, stirring to blend after each addition.
• The dough should be well blended.
• Sprinkle some flour over a clean kitchen surface or board.
• Turn the dough onto the floured surface. Knead until the dough is smooth and elastic, sprinkling with flour if the dough is sticky.
• Pull the dough into 12 equal pieces.Roll 1 piece into a rope about 15 inches or any length you desire, depending on the size of the heart you want to make. Put the pretzel on a baking sheet and continue with the remaining dough.
• Beat the egg in a small bowl and add 1 tablespoon of water.Beat together.
• Brush the egg wash over each pretzel using a pastry brush.
• Sprinkle the coarse salt over the pretzels with your finger.
• Bake until golden brown, about 15-20 minutes.
• Allow to cool on a baking rack before serving.

PRETZELS

Steps:

• Dissolve yeast in warm water.
• Add salt and sugar to yeast mixture.
• Blend in flour and knead dough until smooth, about 7 to 8 minutes.
• Cover and let dough rise until double in bulk.
• Punch down.
• Cut dough into small pieces and roll into ropes.
• Twist ropes into pretzel shapes and place on greased cookie sheet.
• Using a pastry brush, brush pretzels with egg and sprinkle with coarse salt.
• Allow pretzels to rise until almost double in bulk.
• Bake at 425°F.
• For 10 to 15 minutes or until browned.
• Best if eaten immediately.
• If not, store in airtight container.

MOLASSES GLAZED CARROTS

Steps:

• Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons vinegar and enough water to almost cover carrots (about 3-4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.
• Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.