Whole Wheat Pretzels

About Whole Wheat Pretzels

Ingredients

• Dough
• Whole wheat flour 2½ cups
• Sea salt ½ tsp
• Sugar 1 tsp
• Platinum red star yeast 1 packet
• Vegetable for greasing
• Soda wash
• Baking soda 1 tbsp
• Topping
• Coarse sea salt for sprinkling
• Ground cinnamon 1 tsp
• Organic brown sugar ½ cup
• Unsalted butter, melted 2 tbsps

How to Make Whole Wheat Pretzels (Stepwise Photos)

Method

1. Put whole wheat flour, sea salt, sugar, yeast and sufficient very warm water in the bowl mix with a wooden spoon. Further knead into a dough. The dough shouldn't be sticky but just slightly damp to the touch.
2. Place the dough in a ziploc bag and let the dough rise for 30 minutes.
3. Lightly grease a baking pan with vegetable oil.
4. Remove the dough from the bag and place on a clean countertop. Cut the dough into 8 equal pieces.
5. To make soda wash, whisk together ½ cup warm water and baking soda and heat in the microwave for 1 minute.
6. Roll each of the eight dough pieces into a long rope, and shape each one into a pretzel.
7. Dip each pretzel into the soda wash and place on the greased baking pan. Sprinkle coarse sea salt, then let them rest for 10 minutes.
8. Preheat the oven to 200º C.
9. Keep the tray in the preheated oven and bake for 9 to 10 minutes or till the pretzels are golden brown.
10. Mix together sugar and cinnamon powder in a small bowl.
11. Bring the tray out of the oven, brush the pretzels with melted butter while they are hot and keep them on a serving platter. Sprinkle the cinnamon sugar and serve.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps