I love making my own homemade soft pretzels. The fresh out of the oven pretzels are the absolute best, the only problem is I eat too many.
Serve them fresh and hot with either a sweet Chocolate Dipping Sauce or a savory Mustard Tarragon Sauce.
Whole Wheat Soft Pretzels with Two Dipping Sauces
Servings
6 Servings
Ingredients
- 1 cup warm water
- 1 tablespoon packed light brown sugar
- 1 teaspoon kosher salt
- 2 ¼ teaspoons active dry yeast
- 3 tablespoon oil any variety
- 2 cups white whole wheat flour
- 1 cup all purpose flour
- 1 tablespoon vital wheat gluten
- ⅔ cup baking soda
- Coarse salt or cinnamon sugar for sprinkling
- Tarragon Mustard Sauce
- Chocolate Sauce
Instructions
- Combine water, sugar, and salt in the bowl of a stand mixer. Sprinkle yeast on top. Allow to sit for 5 minutes. Add oil. Combine whole wheat flour, all-purpose flour, and gluten. And flour mixture, 1 cup at a time, while mixing, until it begins to form into a ball. Continue mixing on low speed until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
- Put ball of dough in a greased and floured resealable plastic bag. Keep in a warm place to rise 30 minutes to 1 hour. Punch down the dough and separate into 6 pieces. Roll each piece into a short log. Cover, and let rest for 5 minutes.
- Preheat oven to 370° F. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Roll out each log to about 15 inches long. Shape by putting the log into a U-shape, then take either end of the rope in your finger tips and draw them together so the dough forms a circle. Twist the ends of the rope together once or twice. Then bring the twisted ends toward yourself and fold them down onto the bottom curve. Use a bit of water to wet the ends and make them stick onto the dough. Let the pretzels rest on baking sheet.
- In a large pot, add 10 cups water and baking soda; bring to a boil. Add pretzels, one by one, to the water for 30 seconds. Remove using a large flat spatula or tongs. Place on baking sheet and spoon a bit of the water over top and sprinkle with coarse salt or cinnamon sugar. Bake for 10 minutes or until brown. These are amazing fresh out of the oven, but stay fresh for a few days in a resealable plastic bag and can be reheated.
- Serve them fresh and hot with either a sweet Chocolate Dipping Sauce or a savory Mustard Tarragon Sauce.
what is vital wheat gluten in Hebrew? I live in Israel. How would I ask for this?
Wow, I have made these so many times and never noticed the missing ingredient. I think I sometimes have left out the oil, but it should be 3 tablespoons, I added it. Thanks
Yeah about 110.
How warn should the warm water ber? 110degrees? Btwn 110 and 120 degrees?
Thanks
the directions indicate to “add oil” but there is no oil listed in the ingredient list. So, what kind of oil and how much?
I’m looking forward to trying these!
These just sound so warm and wonderful! Can’t wait to try them out! Would it work using only all purpose flour? (Don’t have the other’s on hand and would love it try it out this weekend) Thanks!
You can certainly use regular whole wheat flour, but white whole wheat is just a different variety of wheat that is whole grain, but lighter in color and a bit softer so the results are a little easier on those who say they don’t like whole wheat.
That should be fine, I mostly find when using whole wheat flour it needs some gluten.
What will happen if I leave out the vital wheat gluten? Can I use high gluten flour instead?
What is “white” whole wheat flour as compared to just whole wheat flour??