Shamrock Soft Pretzel Rolls

These take a healthy dose of imagination to see the shamrock because (1) I refuse to use food coloring to make them green and (2) I am, tragically, shape-challenged.  But they tasted great.  I have made other soft pretzel recipes that I prefer, but between my morning bootcamp and getting the boys out the door for school I needed something fast and a recipe that didn't require poaching the pretzels before baking.

1-1/2 C hot water

1 T active yeast
1 T organic granulated sugar
1/2 t pink Himalaya salt
5 C white whole wheat flour
2 T organic dark brown sugar

1. In a large mixing bowl, dissolve yeast and granulated sugar in warm water. Let stand until bloomed, about 5 minutes.

2. Add flour, brown sugar, and salt. Form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes.

3. Roll out tubes of dough and form into shamrock shapes - hopefully you're better at that than I am.  Place on a parchment-lined baking sheet and preheat oven to 450 degrees.  Let pretzels rise for at least 15 minutes.

4. Bake for 7-10 minutes until the tops are browned.  Rub the tops with butter and remove from the oven.

5. Dust with cinnamon-sugar for a sweet shamrock or sprinkle with sea salt for a savory one.