Whole Grain Pretzels

Whole Grain Sesame Pretzels 
By Cathe Olson

pretzelsYour children will have fun shaping these soft pretzels.

2 cups whole wheat, spelt or rye flour

1 teaspoon active dry yeast

3/4 teaspoon sea salt

3/4 cup milk (dairy or non-dairy)

1 tablespoon honey or brown rice syrup

2 quarts boiling water

2 tablespoons salt

1/4 cup sesame seeds

In large bowl, mix 1 cup of the flour with yeast and salt. Heat milk and sweetener over low heat until warm but not hot and add to flour mixture. Beat vigorously for 3 minutes. Stir in remaining flour. On wet surface with wet hands, knead dough for approximately 8 minutes, or until dough is smooth and elastic. Keep surface and hands wet enough to prevent dough from sticking. Form dough into ball. Place in a lightly oiled bowl. Cover with a damp cloth and let dough rise in a warm place for one hour, or until doubled in size.

Press down dough. Divide it into 16 equal parts. Roll pieces into 12-inch long ropes. To form pretzels, shape each rope into a circle with ends overlapping 3 inches. Twist strands where circle joins. Bring over-laps to opposite end, and tuck them under edge. Press to seal. Place pretzels on floured board. Cover with damp cloth and let rise 20 minutes. Meanwhile, bring 2 quarts of water to a boil in large pot.

Preheat oven to 350 degrees. Oil large baking sheet. Dissolve salt in water. Lower 3 pretzels at a time into boiling water. After 45 seconds, remove pretzels from water with a slotted spoon. Place them on prepared baking sheet. Sprinkle with sesame seeds.

Bake 15 minutes, or until golden brown. Remove from baking sheet, and cool on wire rack.

Yield: 16

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