Whole Wheat Pretzels

s'kat's Note:

I can only imagine that these are better for you than what the pretzel vendors churn out in the malls. ;) I like to enjoy them with garlic-horseradish mustard and a tall, dark beer. Hmmm, suppose then that circumnavigates the whole 'better for you thing'...

• Total Time: 1 hrs
• Prep Time: 45 mins
• Cook Time: 15 mins

Ingredients:

Servings: 32

• 1 (1/16 ounce) packet active dry yeast
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1 1/2 cups water
• 2 1/4 cups flour
• 1 1/2 cups whole wheat flour
• 1 cup shredded sharp cheddar cheese (4 ounces)
• cooking spray or oil
• 1 large egg white
• 2 tablespoons water
• sesame seeds (optional)

Directions:

1. Dissolve yeast, sugar and salt in warm water: let yeast mixture stand 5 minutes, or until foamy.
2. Combine flours and cheese in large mixing bowl.
3. Add yeast mixture; beat at low speed until well-blended.
4. Turn dough out onto lightly floured surface, and knead until smooth.
5. Cut dough into 32 pieces, using kitchen shears dipped in flour, or a floured dough slicer.
6. Shape each piece into a ball.
7. Roll each ball on a lightly floured surface to form a rope about 14" long.
8. Twist each one into a pretzel shape; place on baking sheets coated with cooking spray.
9. Combine egg white and water; mix well.
10. Brush each pretzel with egg white mixture.
11. You may also sprinkle sesame seeds on top.
12. Bake at 425° for 12- 15 minutes, or until lightly browned.

Reviews

[JuliaL13]

I let my kids (5&4) make these and WoW so yummy! Awesome recipe, thank you!

[Popcorn Specialist]

For the past few days, I've been trying to bake with whole wheat flour. Nothing has turned out well. Assuming I was just a failure at baking, I went ahead and gave these a shot. They turned out perfectly! They have a wonderful soft texture, and the cheese adds a great flavor! I will definitely be making these time and time again. They're awesome!

[carlinsmom]

I have never made a soft pretzel from scratch, but this was so darn easy that I'll be doing it all the time! I am making some into bite-sized bits with garlic powder, and cut some out with a glass for sandwich rolls with an added taste. Thanks a bunch!