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!
- 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
- 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.
- 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.
- Preheat the oven to 450 degrees Fahrenheit. Line 2 baking pans with parchment paper and lightly brush with vegetable oil. Set aside.
- In a saucepan, bring to a boil the 10 cups of water and baking soda.
- 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.
- 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.
- Dip each pretzel into the boiling water for 30 seconds, one by one. Use a flat spatula to remove each one when done.
- Line the pretzels on the baking pans and brush each one with the beaten egg yolk and water mixture. Sprinkle with pretzel salt
- Bake for about 12 to 14 minutes, until golden brown. Cool for 5 minutes before serving.