Whole Wheat Pretzels

Prep time: 30 minutes

Rise time: 1 hour

Cook time: 10 minutes

Cost: $.90

(all-purpose flour: .28, whole wheat flour: .28, butter: .14, yeast: .10, baking soda: .10)


1 1/2 C warm water

1 Tbsp sugar (I used white, though I noticed several recipes online use brown and when my daughter saw the dough, she was upset and informed me that pretzels were brown)

2 tsp salt (these made for--in my opinion--an appropriately salty pretzel, but if you don't want to taste salt in your pretzel, scale it back by a teaspoon)

2 1/4 tsp dry active yeast

1 1/2 C whole wheat flour (I used white whole wheat because that's what I had hanging around, but brown would work and maybe your daughter wouldn't criticize the color of your dough)

2-3 C all-purpose flour (we were definitely on the 3 C end of that range)

2 Tbsp butter, melted

To boil them in:

10 C water

2/3 C baking soda

1 large egg yolk beaten with 1 Tbsp water

Course salt for topping or a cinnamon sugar mixture or whatever plays your song

Mix water, sugar, and yeast in a large bowl. 

Add 1 1/2 C flour, salt, and melted butter. Mix. Add another cup flour and mix. Add another cup and mix. Along about now, dump it out on a floured surface and knead it. It kneads pretty easily. Knead it until it doesn't stick to you anymore, but is still soft and pliable. 

Place back in bowl and cover for about an hour or until doubled in size. 

Preheat oven to 450 with a rack in the middle. Line a baking sheet with parchment paper (do this or regret it; they'll stick bad without it. With it, they come off like a charm).

Bring water and baking soda to a boil. Yes, it seems like a lot of baking soda, but just do it because whoever made this recipe said you must because it helps the chewy texture and I believe her. Also, as a note of my own, you want it gently boiling. If it's boiling hard, it will start to make huge mounds of baking soda bubbles.

When dough is ready, deflate it and divide into 8 portions. 

Roll each into a rope (aka snake) about 12-18 inches long. 

Then shape into pretzels. (Or letters or whatever. Our pretzel shapes worked much better than our letters just because they stayed shaped better in the boiling water.)

Drop one at a time into boiling water for 30 seconds. Take out with a slotted spoon and place on parchment paper. 

Brush with egg/water mixture. (You could probably skip this, but we did it). Sprinkle toppings of your choice on top. 

Bake 10-15 minutes, rotating pans partway through baking time. 

Remove when they turn a deep golden brown. (The original recipe recommended 15-20 minutes, but that would have been too long for us. I'm beginning to wonder if our oven cooks a wee bit hot.)

Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com