Honey Wheat Pretzels

Super Easy Honey Wheat Pretzels

Warm, doughy pretzels with a bit of salt and butter are what comfort foods are made of! Here’s a super easy honey wheat pretzel recipe that kids and kids-at-heart will both enjoy! And they’re healthy, too!

You’ll need: 

  • 1⅓ cups warm (110 to 115 degrees F) water
  • 2 teaspoons kosher salt
  • 1 package fast acting yeast
  • 11 ounces all-purpose flour, approximately 2¼ cups
  • 11 ounces whole wheat flour, approximately 2¼ cups
  • 2 ounces unsalted butter, melted
  • ¼ cup honey
  • Vegetable oil, for pan
  • 10 cups water
  • ⅓ cup baking soda (Snippet’s notes: Do NOT put this in the mix. It is for the boiling water!!)
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt

 *Note: ingredients adapted from Food Network

Preparation:

  1. Use a mixer on low speed to mix the water, salt, yeast, flour, butter, and honey. Switch to medium speed and knead the dough until smooth – about 4 to 5 minutes. 
  2. Remove the dough from the bowl. Clean the bowl and coat with vegetable oil. Put the dough back, cover with a plastic wrap, and place somewhere warm for about 50 to  55 minutes to let the dough rise. 
  3. Preheat the oven to 450 degrees Fahrenheit. Line 2 baking pans with parchment paper and lightly brush with vegetable oil. Set aside. 
  4. In a saucepan, bring to a boil the 10 cups of water and baking soda. 
  5. When the dough is ready, place it on a lightly oiled parchment paper and divide into 8 pieces of equal size. Roll each dough into 24-inch lengths and twist to make a rope. 
  6. Hold the ends of the rope to make a U-shape, make a single twist, and fold back and press to the bottom of the U. 
  7. Dip each pretzel into the boiling water for 30 seconds, one by one. Use a flat spatula to remove each one when done. 
  8. Line the pretzels on the baking pans and brush each one with the beaten egg yolk and water mixture. Sprinkle with pretzel salt
  9. Bake for about 12 to 14 minutes, until golden brown. Cool for 5 minutes before serving.

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