Ingredients
-
1
-
1
-
3/4
-
1 1/2
-
2 1/4
-
1 1/2
-
1
-
-
1
-
2
-
-
-
-
-
Directions
Whole Wheat Pretzels, I can only imagine that these are better for you than what the pretzel vendors churn out in the malls 😉 I like to enjoy them with garlic-horseradish mustard and a tall, dark beer Hmmm, suppose then that circumnavigates the whole ‘better for you thing’ , Do you mean a 1/4 oz (7g) standard sized packet of yeast?, Awesome with a generous amount of sesame seed topping with a bit of coarse salt added and toasted on the bagel setting the next day out of this world a great breakfast cheese bun Shaped leftover refrigerated dough into a pita and that worked great too!
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Steps
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1
Done
|
Dissolve Yeast, Sugar and Salt in Warm Water: Let Yeast Mixture Stand 5 Minutes, or Until Foamy. |
|
2
Done
|
Combine Flours and Cheese in Large Mixing Bowl. |
|
3
Done
|
Add Yeast Mixture; Beat at Low Speed Until Well-Blended. |
|
4
Done
|
Turn Dough Out Onto Lightly Floured Surface, and Knead Until Smooth. |
|
5
Done
|
Cut Dough Into 32 Pieces, Using Kitchen Shears Dipped in Flour, or a Floured Dough Slicer. |
|
6
Done
|
Shape Each Piece Into a Ball. |
|
7
Done
|
Roll Each Ball on a Lightly Floured Surface to Form a Rope About 14" Long. |
|
8
Done
|
Twist Each One Into a Pretzel Shape; Place on Baking Sheets Coated With Cooking Spray. |
|
9
Done
|
Combine Egg White and Water; Mix Well. |
|
10
Done
|
Brush Each Pretzel With Egg White Mixture. |
|
11
Done
|
You May Also Sprinkle Sesame Seeds on Top. |
|
12
Done
|
Bake at 425 For 12- 15 Minutes, or Until Lightly Browned. |
