Faux Sourdough Pretzel Bread Bowls

1 1/2 cups warm water

1 package (2 1/4 tsp) active dry yeast

1 Tbsp brown sugar

6 oz container plain yogurt

2 tsp salt

1 Tbsp white vinegar

2 1/2 cups all purpose flour

2 cups whole wheat flour

8 cups water for poaching

1/4 cup baking soda

1 egg, lightly beaten

Coarse salt for sprinkling

First, test your water with your finger to make sure it's not too hot. Dissolve brown sugar into the water, then sprinkle the yeast on top. Let it stand for 5 minutes. It should get foamy.

Mix in the yogurt, salt, and vinegar. Using a dough hook, mix in the flour 1/2 cup at a time. It is ready once it pulls away from the sides of the bowl and forms a ball around the hook.

Coat a large bowl with cooking spray and place the dough in it. Now spray a sheet of cellophane and cover the dough to keep it from forming dry spots. Let it rise in a warm place for 1/2 hour to 45 min, until dough has doubled in size.

When the dough is done rising, pull it out of the oven and preheat it to 425° F. Punch down dough and divide it into 4-6 equal parts, depending on how big you want the bowl. Or, divide more if you just want to make dinner rolls. Form dough into balls.

Boil 8 cups of water. Remove from heat and slowly add baking soda to the water. Place back on heat. Drop in the rolls one at a time (if you are doing smaller rolls, go ahead and do 3 or 4 at a time). Poach for 30 seconds on each side. Place poached rolls on a baking sheet and score the tops. Brush with egg and sprinkle with coarse salt.

Bake at 425° F for about 20 minutes, until golden brown.

Cut a hole in the top and serve with your favorite soup or chili. Or make them slightly smaller and use them as sandwich rolls.

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