Whole Wheat Pretzels
Delicious pretzel dough: Whole wheat pretzels from Spoonsparrow are a Bavarian classic made on a sheet pan.
Ingredients
- 42 g fresh yeast (1 cube)
- 300 g whole wheat flour
- 200 g type 405 wheat flour
- 0.5 tsp Salt
- 10 g baking soda
- coarse Sea salt
Instructions
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1.
Crush the yeast and stir into 5 tbsp lukewarm water until smooth. Mix both flours with ½ tsp salt in a bowl, create a well in the center, pour in the yeast mixture, dust with flour, cover with a kitchen towel, and let rise in a warm, draft-free spot for 15 minutes. Then knead with about 250 ml lukewarm water into a smooth dough. Cover and allow to rise for at least an hour until doubled.
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2.
Knead the dough again, divide it into about 15 strands, roll each strand into a ~40 cm long rope. Shape the ropes into pretzels and place them on baking sheets lined with parchment paper. Heat 1 l water in a pot and dissolve the baking soda. Dip each pretzel individually for about 20 seconds into the soda bath, remove, let drain, and return to the baking sheets. Let rise again for 15 minutes. Sprinkle with coarse sea salt and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20–25 minutes until brown and crisp.
