Hey there, pretzel enthusiasts! Buckle up because I've got another mouthwatering pretzel stick variation that'll knock your socks off—introducing my favorite twist: Pumpernickel Pretzel Sticks!
Let’s Talk Pumpernickel
Pumpernickel isn't just any old grain—it's hearty whole grain rye, freshly milled to perfection. You can go full-on rye for a robust flavor, or mix in some hard wheat for extra oomph.
But wait, the magic of pumpernickel isn't just in the rye—it's a symphony of flavors. Picture this: rich molasses, earthy caraway seeds, and a hint of cocoa powder. We've jazzed it up with a touch of onion and garlic powder (optional, of course). Feeling adventurous? Swap some water for pickle juice—it's a game-changer!
Making Waves
These pretzels follow the same golden rules as my original crunchy sticks—mill your grains, mix in the dry goods, and measure out the wet stuff. Load up your trusty extruder, hit start, and slowly pour in the wet mix through the extruder's lid.
The rest? Standard procedure—baking soda bath, a sprinkle of pretzel or coarse sea salt, bake until golden, then dehydrate till they snap!
The Equipment
The Philips Avance Pasta Extruder is one of the best purchases I've made. It extrudes all the shapes I need, and the bronze dies from pastidea.com make the end result just perfect in every way. The pasta isn't too thick and turns out just right every time. Plus, you can make biscuit cookies and pretzel sticks in the extruder, which is awesome!
Excalibur makes dehydrators that last forever. My 4-tray was bought used over 15 years ago and still runs great for my mom, who uses it to dry peppermint for tea. I upgraded to a 9-tray and use it for MANY things—from drying wool clothes, to proofing bread dough in winter, to keeping crackers and pretzels crunchy!
Dip, Dip Hooray!
Now, last time I dished out a honey mustard dressing, but today calls for a different vibe—ranch dressing! Why? Because we're all about mixing it up.
Imagine these beauties paired with cool ranch or a creamy spinach artichoke dip—it's a flavor explosion waiting to happen.
Join our Online Community
Ready to ditch recipes and learn more about baking with fresh milled flour using methods and your imagination? Join my Fresh milled Flour Methods group. You can ask questions, share your wins, and more with an expectation of honesty and friendly interaction. I hear it’s the best place to be on Facebook.