Whole Wheat Bread Pretzel
A few ingredients make this delicious pretzel.
Yield
12 servingsPrep
4 minCook
10 minReady
1½ hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
warm |
|
| 2 | tablespoons |
yeast, active dry
|
|
| ½ | teaspoon |
sugar
|
|
| 4 ½ | cups |
whole-wheat flour
|
|
| 1 | large |
egg yolks
beaten |
|
| 1 | x |
sea salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
warm |
|
| 3E+1 | ml |
yeast, active dry
|
|
| 2.5 | ml |
sugar
|
|
| 1.1 | l |
whole-wheat flour
|
|
| 1 | large |
egg yolks
beaten |
|
| 1 | x |
sea salt
|
*
|
Directions
Preheat oven to 475 F degrees.
Add yeast and sugar in warm water, let stand for 10 to 15 minutes until yeast is activated.
Stir in the flour and knead for 8 to 10 minutes or mix with an standard electric mixer for about 4 minutes.
Cover and allow to rise in a warm place until doubled in volume, about 50 to 60 minutes.
Punch down and form into 12 small balls on a lightly floured working surface or cutting board.
Roll each out into a sausage shape, then form into pretzel shape.
Brush with beaten egg yolk and sprinkle with a little bit of sea salt.
Let rise again until not quite doubled, about 20 to 30 minutes.
Bake for about 10 minutes until pretzel is puffed and golden brown.
Cool on a wire rack.
Serve warm or at room temperature.
