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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 285.0
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 485.2 mg
  • Total Carbs: 54.4 g
  • Dietary Fiber: 7.8 g
  • Protein: 8.2 g

View full nutritional breakdown of Whole Wheat Homemade Soft Pretzel calories by ingredient
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Whole Wheat Homemade Soft Pretzel

Submitted by: JRROHERTY

Introduction

We used the pretzels to make a grilled cheese. After baking the pretzels, I sliced them like a bagel and added low-fat cheese and grilled....yum! We used the pretzels to make a grilled cheese. After baking the pretzels, I sliced them like a bagel and added low-fat cheese and grilled....yum!
Number of Servings: 5

Ingredients

    Ingredients
    1 package dry yeast (about 2 1/4 teaspoons)
    1 tablespoon sugar
    1 cup warm water (100 to 110)
    3 cups all-purpose flour, divided
    1 teaspoon salt
    1 tablespoon butter, melted
    Cooking spray
    4 cups water
    2 tablespoons baking soda
    3/4 teaspoon kosher salt, divided

Directions

Preparation
1. Dissolve yeast and sugar in 1 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour and salt in a large bowl. Add butter, yeast mixture, and remaining 1 1/2 cups flour, stirring until a soft dough forms.

2. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

3. Punch dough down; divide into 12 equal portions. Cover and let rest 10 minutes on a lightly floured surface. Shape each portion of dough into an 18-inch rope with tapered ends; twist each rope into a pretzel shape.

4. Preheat oven to 450.

5. Combine 4 cups water and baking soda in a large nonaluminum Dutch oven; bring to a boil. Add 4 pretzels; cook 1 minute, turning once (do not overcrowd pan). Remove pretzels with a slotted spoon; shake off excess water. Place pretzels on a baking sheet coated with cooking spray; sprinkle 1/4 teaspoon kosher salt evenly over pretzels. Repeat procedure twice with remaining pretzels and salt.

6. Bake pretzels at 450 for 10 minutes or until golden brown. Remove from pans to wire racks.

Gretchen Brown, Oxmoor House Healthy Eating Collection, Oxmoor House, OCTOBER 2006

Number of Servings: 5

Recipe submitted by SparkPeople user JRROHERTY.






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Member Ratings For This Recipe

  • I just made this. I used 1 1/2 cups whole wheat flower and 1 1/2 cups all purpuse since the orginal title was whole wheat and thats what I was looking for. Turned out good. I also used 1 T of honey instead of the sugar to make them even more nutritious. Kids loved them fresh from the oven - 4/6/11

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  • Whole wheat??? - 4/8/10

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