Wednesday, September 12, 2007

Soft Whole Wheat Pretzels!

I've been reading a lot of soft pretzel recipes lately, I'd like to make some soft pumpkin ones for Halloween. Two days ago, I read Autumn Vegan's post on the ppk, and I thought the recipe she posted sounded easy. I adapted the recipe to my liking today and dug in. These are a really fun and fast project, especially since it's so warm outside, I left my dough to rise on the backsteps. Autumn's pretzels must've been really freakin' huge, because I halved the recipe and still made six large ones of my own.

Soft Whole Wheat Pretzels
  • 1 1/4 cup warm water plus up to 1/4 more as needed
  • 1 teaspoon unbleached granulated sugar
  • 1 package active dry yeast
  • 1 teaspoon salt
  • 2 cups unbleached white flour
  • 1 cup whole wheat pastry flour
  • 1 cup atta flour (whole wheat chapati flour)
  • 1 teaspoon olive oil
  • kosher salt and black sesame seeds for garnish

For Boiling:

  • 8 cups water
  • 2 tablespoons baking soda

  1. In a big bowl dissolve the sugar in 1 1/4 cups warm-to-the-touch water.
  2. Add the yeast and let sit a few minutes until the yeast "blooms."
  3. Stir in the flours and salt and mix to form a dough. If the dough seems too dry, add 1 tablespoon of water at a time until it comes together.
  4. Hand knead for ten minutes, or five minutes in a mixer with a dough hook.
  5. Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film.
  6. Cover with a towel and let rise in a warm place until doubled about 50 minutes.
  7. Preheat oven to 475F.
  8. In a pot with high sides (the water will foam up once the pretzels are added), bring 8 cups of water to a boil with the baking soda.
  9. Divide the dough into six even pieces. One by one, carefully roll them into a coil that is 17" long and about 3/4-1" thick. Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place.
  10. Boil three pretzels at a time for one minute, flip over with tongs and boil the second side for another minute.
  11. Place on a silpat or greased cookie sheet and lightly blot off any foam with a towel.
  12. Quickly sprinkle with sesame seeds and salt so they stick to the moist dough.
  13. Bake for 15-25 minutes, until deeply browned on top.


  1. They look so delicious, I can't wait to try them!

  2. i somehow missed AVs post, but those look sooooo good!!

  3. Yummy!! I was also admiring Autumn Vegan's pretzels and thinking I should give them a try. I love all of the embellishments that you added Kittee.

    I was thinking about you today as I took a long quick trip out to Fabric Depot. Wow,that store is like the Costco of fabric stores.

    Oh, and yes I will make sure that the next time we camp together, it's in the tent trailer.

  4. I seldom get to eat this and forgotten how it tastes like. I think it's hard..

  5. ooo, yum! that will definitely goes well with my home brewed bier!

  6. oh, man, kittee, i wants!
    yours kinda reminds me of the pretzels in Germany. they put a whole bunch of seeds on them, like pumpkin and sunflower.

  7. is there any way to do these without chapati flour? i have regular whole wheat flour! and i can't find chapati flour anywhere....

  8. hey emily b.!
    chapati flour is a finely ground high gluten flour, you could probably double the whole wheat pastry flour or use a whole wheat bread flour with the same results. you could probably make these all white too. i think the dough is probably very forgiving...



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