Honey-Whole Wheat PretzelsSubmitted by: CHEF_MEG
IntroductionYou and your family will love these super easy pretzels. The dough only needs 5 minutes to rest so from start to finish, this snack is ready in a flash. You and your family will love these super easy pretzels. The dough only needs 5 minutes to rest so from start to finish, this snack is ready in a flash.
2 1/4 teaspoons instant quick rise yeast
2 tablespoons honey
1 1/2 cups warm water 105 to 110 degrees F
2 1/4 cups whole wheat flour
2 1/4 cups white flour
1 teaspoon salt
2 tablespoons canola oil
1 tablespoon baking soda
1/4 cup egg substitute
You and your family will love these super easy pretzels. The dough only needs 5 minutes to rest so from start to finish, this snack is ready in a flash. Traditional soft pretzels contain a large amount of canola oil and butter toppings with a heaping dash of salt. Not these! I used only 2 tablespoons of oil in the recipe and spread egg substitute over the dough just before baking for a shiny low calorie and fat crust. I did find white whole wheat flour at the grocery store. It packs all the nutrients but omits the dark whole wheat color that can scream “healthy” to some kids.
Yeast does not last forever. Check the expiration date on the package to make sure the yeast is still ready to do some work and make the dough rise.
Combine the yeast, honey and warm water in a small bowl. Stir and set aside for 5 minutes. (Instant yeast does not need to "bloom," but this step will tell you if your yeast is working before you add all the flour.) The yeast mixture should begin to foam after 5 minutes.
Meanwhile, combine the flours, salt and oil in a large mixing bowl or in the bowl of a stand mixer. Add the yeast mixture to the flour and mix on low speed with a dough hook or by hand for 5 minutes. If you're working the dough by hand, move the dough to the counter once the flour is incorporated, then knead with the heel of your hands. The dough should be smooth not sticky. If not, add one tablespoon of whole wheat flour at a time until it is no longer sticky.
Coat a large mixing bowl with nonstick cooking spray. Place the dough in the bowl and turn it so it is entirely coated with the nonstick spray. Cover the bowl with a kitchen towel or plastic wrap and place in a warm spot (75-80 degrees F) for 5 minutes.
Cover two sheet pans with parchment paper or coat with nonstick cooking spray. Place a quart of water in a large saucepan. Bring it to a simmer, add the baking soda, and turn off the heat.
Cut the dough into 12 equal pieces. Roll one piece of dough at a time into a snake shape, rolling from the center of the dough out.
Dip each dough "snake" into the baking soda mixture then place on a sheet pan and form into the shape of your choice.
Brush the dough with egg substitute. Repeat with the remaining pieces of dough, then bake 15-18 minutes until golden brown.
If desired, sprinkle on coarse kosher salt before baking. (Sodium levels not included in the nutrition info.)
Makes 12 pretzels, one pretzel per serving.
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Question? Can either the dough or the baked pretzels be frozen? - 11/20/11
Reply from CHEF_MEG (11/21/11)
Both can be frozen. Reheat frozen pretzels in a 350 degree oven; thaw frozen dough overnight in the fridge, then allow to rest on the counter for an hour before shaping.
Pretzels, like bagels, need to be boiled first before being baked. Form the dough into a pretzel shape first, dip each pretzel into BOILING water with baking soda for about 30 seconds, flipping them over with two spatulas halfway through. Then put them on a baking sheet, brush with egg and bake. - 1/30/13
if you increase the baking soda in the mixture, you won't need the egg substitute to Brown the pretzels. I'd say at least 1/4 Cup or as much as will dissolve. also, pretzel dough does not require any oil. you can omit it entirely if you like. I've made many a pretzel - 12/27/12
This is a great recipe to liven up your bread consumption. I like pairing the pretzel with stew or pulled pork instead of rolls. Also good by itself as a snack with some mustard or even turkey kielbasa! Dough is a little crumbly but you still get that pretzel and whole wheat taste. - 12/29/11
Taste great, however there's too much flour. After kneading the flour and yeast mixture dough became crumbly and even impossible to "snake" after the 5 minute rest. I added more oil to bring it together. Added some of the bakingsoda water to my hands for it to snake without the dough coming apart. - 11/12/11
Question: Maybe this is silly, but I'm not a huge pretzel eater: The dipping sauce shown looks like brown mustard. I know pretzels usually are served with mustard. Is there a recipe for the dipping sauce? Because these are honey pretzels, I'm thinking of having options of honey&/or differentmustards - 1/1/13
Took a little longer than I expected to make, but they were worth it. I also ran out of wheat flour and didn't realize it so had to use all white, but the results were still wonderful. I measured each dough ball out at a 2.75 oz. and that gave me 12. Yummy recipe! - 12/27/12
I have always wondered why the dough snake has to be dipped into the baking soda solution? It adds sodium to the final pretzel. Would the plain hot water work without the baking soda? I'm always trying to reduce the sodium in things since I am super sensitive to it but I realize you can't sometimes. - 1/12/12
Humidity levels can greatly affect the water/flour ratio. Could take up to 1/2 cup flour more or less! Remember dough should be soft, not sticky. Also be sure to use a glass liquid measure, check at eye level, measure the bottom of the water curve. This would also be a great recipe to add herbs! - 11/13/11