Whole Wheat Pretzels Food

HONEY WHOLE-WHEAT PRETZEL STICKS

Steps:

• Preheat the oven to 425 degrees F.
• Combine yeast, honey and warm water in the bowl of a stand mixer fitted with the paddle attachment. Let sit for 5 or 6 minutes, or until mixture begins to foam. While yeast mixture is sitting, combine whole-wheat flour, all purpose flour and 2 teaspoons salt in a bowl and whisk to combine. Add flour mixture and oil to yeast mixture and mix on low speed until just incorporated and dough begins to form. Switch to dough hook and mix on low to medium speed for 2 to 3 minutes, or until dough is smooth but still pliable. If the dough is very sticky, add all-purpose flour, by the tablespoon, as necessary.
• Remove the dough from the bowl and roll into a long log. Cut log into 16 pieces and roll each piece into a 10 by 1-inch tube. Spray 2 baking sheets with cooking spray. Twist each dough stick several times and arrange sticks on cookie sheets, about 1 to 1 1/2 inches apart. In a small bowl beat the egg with water and brush on dough. Combine 1 tablespoon salt with sesame seeds and sprinkle evenly among dough pieces. Bake for 18 to 20 minutes, or until a golden crust has formed but pretzels are still soft inside. Remove from oven and cool completely.

WHOLE WHEAT PRETZELS

Steps:

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

SOFT PRETZEL RECIPE

Steps:

• Preheat the oven to 425 degrees F. Set aside two baking sheets covered in parchment paper or a silpat mat.
• Make the Dough: In a large bowl (or the bowl of stand mixer), combine the warm water, yeast, and honey. Stir and let sit for 1 minute. The yeast should be foamy. (If it is not, the yeast did not activate properly and this step must be repeated). Stir in the kosher salt.
• With a wooden spoon (or the mixer's paddle attachment), slowly stir in 2 cups of the white whole wheat flour and the all-purpose flour.
• Continue to stir in the remaining 1/2 cup white whole wheat flour, a few tablespoons at a time, until the dough is no longer sticky and bounces back when poked. (I used nearly 8 tablespoons, or the full 1/2 cups, but the amount you need may vary based on your flour brand, the moisture in the air, or what mood the flour is in that day). Stir in any desired mix-ins (they will continue to incorporate as you knead the dough).
• With the dough hook, knead the dough for 5 minutes. Lightly coat a clean bowl with nonstick spray. Place the dough into the bowl, turn to coat the dough on all sides with the spray, then cover and let dough rise for 30 minutes.
• Once dough has puffed, lightly flour a knife or bench scraper and cut the dough into 4 equal parts. Then, cut those 4 parts into 2 parts each.
• Gently roll each piece of dough into a thin rope of even diameter on a lightly floured surface (the longer the rope, the larger your pretzel will be and it will have more of a classic pretzel "chew." Thicker ropes will yield fluffy, bread-like pretzels that are more soft and puffy. I rolled mine to be 16 inches.) To form the pretzel, lay the rope horizontally, then pick up each end and draw them upwards as if you were forming a circle, cross the ends, then draw them down to form a pretzel shape. Lightly press the dough ends of the rope to hold the shape.
• In a shallow bowl or pie dish, beat the egg with 1 teaspoon of water to create an egg wash. Dip each entire pretzel into the egg wash and coat both sides. Place each pretzel on the prepared baking sheet. Bake for 10 minutes, Watch closely to prevent burning. Let cool slightly.
• Brush the warm pretzels with melted butter and sprinkle with desired toppings. Enjoy!

CARROT MOLASSES WHOLE WHEAT PRETZELS

Steps:

• In large bowl combine first eight ingredients.
• Add flour to make soft dough, turn out on floured surface, knead in enough flour to make moderately stiff dough knead 6-8 minutes.
• Place in greased bowl, grease top cover.
• Let raise til doubled in size about 1 hour.
• Punch down, divide into four parts.
• Let rest 10 minutes.
• Divide each part into 6 pieces, roll each into 10 inch rope, Shape into pretzels.
• place on greased baking sheets, Cover, let raise 30 minutes.
• Combine egg white with water, brush pretzels, bake 15 minutes or til golden brown.