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Whole Wheat
Soft Baked Pretzels

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1 1/4 cups water
3 1/2 cups White Whole Wheat Pastry flour
1 tsp salt
1 egg yolk
1 Tablespoons oil
1 tsp lemon juice
2 Tablespoons sugar
1/8 tsp white pepper
1 Tablespoons active dry yeast

How to make Pretzel dough from scratch

or you can use Pre made whole wheat pizza dough, (You can use any kind of bread dough)

Large fry pan with water
2 tablespoons baking soda
2 tablespoons sugar

Egg Wash:
2 eggs
2 tablespoons water
Mix well

kosher salt or sesame seeds, caraway seeds,
Parmesan cheese. Poppy seeds,
We also used good quality no-salt seasonings like Mrs. Dash, to keep the sodium down.

printer friendly



We bought this whole wheat pizza dough from
Trader Joe's. It was 1 lb. so I divided it in 3 balls.


I rolled each ball out into a long rope about 36 inches long.
This takes a bit of practice so if you have to start over just
wad it up and try again.



Then make an upside down horseshoe and cross the ends.


Make a few twists

Lift up the ends and bring them to the top. Press in the ends to so it sticks.
again this may take a little practice, re-dos are fine


Pre-Heat Oven to 375 degrees

Lay the pretzel on a greased baking sheet and let it double in size. It usually doesn't plop down on the pan perfect. you can adjust the pretzel to get a nice round shape.

Get the water, soda, sugar boiling and carefully slide the pretzel in. I use a large flat spatula.

I cook the pretzel in the solution for 15 seconds. This helps give a chewy bagel -like crust.

Remove the pretzel and place on a baking sheet. Boil the rest of the pretzels and let rest on the baking sheet a little longer to raise.

Brush the pretzel with the egg wash, then top the pretzels with your favorite seasonings. I like to make a variety of flavors.

Bake for about 25 minutes in a 375 degree oven.


I did some with both white an black sesame seeds, caraway seeds, parmesan cheese, and on all I put some no- salt seasoning.


Our Favorite mustard to use on pretzels is Löwensenf.
Senf in German means mustard.


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Last updated October 14, 2010