Whole Wheat Pretzels Crystal Miller 2

Whole Wheat Pretzels
Crystal Miller

2 ½ cups hot milk
¼ cup cane juice crystals
½ cup melted butter
3 T yeast
1/3 cup gluten flour
7 to 7 ½ cups whole wheat bread flour
2 t. salt
1 Tablespoon light olive oil
3 eggs, divided
1 t. water
Kosher salt

In a large mixer bowl add hot milk, cane juice crystal’s, melted butter and yeast. Let sit for a few minutes. Add flours, salt, oil and 2 eggs. Mix and knead well. Cover and let rise about 45 minutes. Knead again and divide dough into 36 pieces (I first divide the dough into 3 large pieces and then each of those into 12 pieces). Cover them with a towel and let them rise for about a half hour.

To make pretzels take dough and make it into a 12inch long “snake” and shape into a pretzel by making a circle, crossing ends at the top and putting over the bottom of the circle. You may need to moisten your hand periodically as you do this. Lay these between 3 large cookie sheets. Make an egg wash with the 1 remaining egg and 1 t. of water and brush this over the tops of the bagels and sprinkle with the Kosher salt if desired. Let them rest about 15 minutes and then bake at 450 for 15 to 20 minutes.

Back To:
Bread Baking
In The Kitchen
HOME