Soft Whole Wheat Pretzels
Coooking Temperature: 375°F / 190°C/ Gas Mark 5
Calories: 10
Adjust Servings Here: 12 Pretzels
Description
Whole wheat pretzels offer a delicious twist on the classic snack, combining a chewy texture with a subtle nutty flavor. Rich in fiber and nutrients, they provide a healthier alternative to traditional white flour pretzels. Enjoy them plain or with your favorite dips for a wholesome treat.
Ingredients
Dough
- 390 g (3¼ cups) Whole wheat flour
- 130 g (1 cups) Bread flour or all-purpose flour
- 360 g (1½ cups) Warm water 110F /45C
- 7 g (2¼ tsp) Instant dry yeast
- 9 g (1½ tsp) Kosher salt
- 12 g (1 tsp) Sugar or honey
- 28 g (2 tbsp) Cooking Oil or melted butter
Boiling
- 6 cups (1½ ltr) Water
- 4 tbsp (¼ cup) Baking soda
Topping and egg wash
- 1 Egg beaten
- 1 tbsp Sea salt, sesame seeds,
Instructions
- Prepare the Dough: In a large bowl, dissolve the yeast in warm water. Add the sugar, oil, and salt to the yeast mixture and stir to combine. Gradually add the bread flour, followed by the whole wheat flour, mixing until the dough comes together. Knead for about 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.390 g Whole wheat flour, 130 g Bread flour, 360 g Warm water, 7 g Instant dry yeast, 9 g Kosher salt, 12 g Sugar, 28 g Cooking Oil
- First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Oven: Preheat your oven to 425°F / 220°C / Gas mark 6 and line two baking sheets with parchment paper.
- Shape the Pretzels: Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece of dough into a long rope (about 18 inches long). Shape each rope into a pretzel by forming a U shape, crossing the ends over each other, and pressing them onto the bottom of the U to form the classic pretzel shape.
- Prepare the Baking Soda Bath: In a large pot, bring 6 cups of water to a boil. Slowly add the baking soda (be careful as it will bubble up). Using a slotted spoon, gently lower each pretzel into the boiling water one at a time. Boil for about 30 seconds, then remove and place on the prepared baking sheets.6 cups Water, 4 tbsp Baking soda
- Bake the Pretzels: Brush each pretzel with the beaten egg wash and sprinkle with coarse salt or sesame seeds if desired. Bake in the oven for 12-15 minutes, or until the pretzels are golden brown.1 Egg
- Cool and Serve: Remove the pretzels from the oven and let them cool on a wire rack for a few minutes before serving.1 tbsp Sea salt, sesame seeds,
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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