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Whole Wheat Soft Pretzels

American.Gourmet's picture
Ingredients
  Active dry yeast 1 Tablespoon
  Warm water 1 1⁄2 Cup (24 tbs), 105 to 115
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Sugar 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Whole wheat flour 1 1⁄2 Cup (24 tbs)
  Egg 1
  Cold water 1 Tablespoon
  Coarse salt 2 Tablespoon
Directions

Dissolve yeast in warm water in large bowl.
Add all-purpose flour, sugar and V2 teaspoon salt.
Beat on low speed until moistened.
Beat on medium speed, scraping bowl occasionally, 3 minutes.
Stir in enough whole wheat flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Heat oven to 425°.
Punch down dough; divide into halves.
Cut each half into 6 equal pieces.
Roll each piece into rope 15 inches long.
Place rope on greased cookie sheet.
Bring left end of rope over to the middle of the rope to form a loop.
Bring right end of rope up and over the first loop to form a pretzel shape.
Enlarge the holes in the loops so they do not bake together.
Place pretzels about 3 inches apart.
Mix egg and cold water; brush pretzels with egg mixture and sprinkle with coarse salt.
Bake until pretzels are brown, 15 to 20 minutes; cool on wire rack.
Serve with prepared mustard if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Interest: 
Party

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