Whole Wheat Soft Pretzels
|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)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Cold water||1 Tablespoon|
|Coarse salt||2 Tablespoon|
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 425Â°.
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.