Honey Whole-Wheat Pretzels
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 1/4 teaspoons instant quick-rise yeast2 tablespoons honey1 1/2 cups warm water 105 to 110 degrees F2 1/4 cups whole-wheat flour2 1/4 cups white flour1 teaspoon salt2 tablespoons canola oil1 tablespoon baking soda1/4 cup egg substitute
Preheat the oven to 425 degrees F.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 194.4
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 519.1 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 2.9 g
- Protein: 6.0 g
Member Reviews
-
TINAJANE76
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
-
AKMAGPIE
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.
-
BRANDILYNNV
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
-
CRAFTYC
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
-
JR6578
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