These soft pretzels were a happy accident. I was fully prepared to make your standard soft pretzels when…gasp!….I had no more all-purpose flour. Be sure to check your pantry before you start baking!! I happened to have white whole wheat flour, so I gave it a shot. Drum roll…….(spoiler it’s on the blog so I’m sure you know the outcome)….. they were delicious! The texture was perfect, the flavor was great, I could not have been happier (and relieved). The test was when my mother tried one. She is the first to call out “did you use whole wheat flour? I can tell.” She actually enjoyed them. Also, my son took a whole one and nearly devoured the entire thing. Whole wheat pretzel test, passed!
I think that pairing it with some easy cheesy beer dip helped. While my son didn’t try the dip, my mother and I enjoyed it. I had to make sure I had pretzels left for the shoot it was that good. I will be honest, at first we weren’t sure about the dip. I added a healthy dose of sriracha and boom! It turned from questionable to amazing. Really, the pretzels are amazing on their own, but when you can incorporate a cheesy dip to go with it, I say go for it. Because cheese.
Soft Whole Wheat Pretzels
- 1 1/2 cups warm water (about 110 - 115 degrees)
- 1 tbsp sugar
- 2 tsp salt
- 2 1/4 tsp rapid rise yeast (bread machine yeast)
- 1 1/2 cups all-purpose flour
- 3 cups while whole wheat flour
- 4 tbsp unsalted butter melted
- vegetable oil to grease the bowl
Additional Items Needed
- Combine the water, sugar, salt, and yeast in the bowl of your electric mixer, fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and combine just until the dough comes together. Switch to the dough hook and knead on low speed for about 5 minutes. The dough should be smooth yet sticky and pull away from the bowl. Grease a large bowl with the vegetable oil. Move the dough to the greased bowl and turn over to coat both sides. Cover with plastic wrap and let rise for about 50-55 minutes or until the dough has doubled in size.
- Preheat the oven to 450 degrees. Line 2 large sheet pans with parchment paper and spray with cooking spray. Set aside. In a large pot, bring 10 cups of water and 2/3 cup of baking soda to a boil.
- Meanwhile, divide the dough into 8 equal pieces. Roll each piece into a 24 inch rope. Make a U shape with the dough. Grabbing the ends, cross the two pieces over each other, twisting once. Press the ends into the bottom of the U, slightly, to make the pretzel shape.
- Place 2 pretzels at a time into the boiling water. Boil for about 30 seconds and then remove from the water with a slotted spoon. Place on the baking sheet and brush the tops with an egg wash. Sprinkle with coarse salt and bake for about 12 minutes or until golden brown.
Adapted from Annies Eats
Easy Cheesy Beer Dip
- In a saucepan, melt the butter. Whisk in the flour and cook for about a minute or so, Slowly whisk in the milk and beer and cook until the mixture thickens. Add in salt, pepper, dry mustard and Worcestershire and cook about a minute more. Remove from the heat and add in the cheese, whisking until melted. Add in sriracha to taste. Serve warm!