CINNAMON WHOLE WHEAT PRETZELS
Ingredients:
1 3/4 cups whole wheat pastry flour
1 cup water plus 3 tablespoons
2 tablespoons melted butter
1 1/2 cup bread flour
1 teaspoon instant yeast
1 teaspoon gluten
1 tablespoon honey
1 teaspoon cinnamon
1 egg beaten
Water bath:
8 cups water
2 teaspoons baking soda
Glaze:
2/3 cup sugar
1 tablespoon cinnamon
4 tablespoons melted butter
Mix whole wheat flour and water and let sit for 20 minutes to soften the gluten. Add remaining ingredients except the egg. Knead dough for about 6 minutes until elastic (I do it by hand). Cover and let sit for about 1 1/2 to 2 hours until double in size.
Divide dough into 8 equal pieces and roll each piece into a rope. (You can divide into 6 pieces if you like them bigger). Form each into a pretzel shape (form a U-shape, then holding the ends of the rope, cross them over each other and press firmly onto the bottom of the pretzel). Place on a baking sheet previously lined with parchment paper. (For this process you may have to flour your work surface although I didn't have to. If you do try to use as less flour as possible)
To make the water bath, boil the water, add the baking soda and add, two pretzels at a time. Boil for about 1 minute until they expand dramatically. When you are done doing this brush them with the beaten egg. (You can sprinkle with seeds or kosher salt. I didn't do this because I used the cinnamon glaze)
Bake on a 450F preheated oven for 12-15 minutes or until golden brown. Cool for 5 minutes.
Mix sugar and cinnamon. Brush each pretzel with melted butter and dip into the sugar mixture.
1 3/4 cups whole wheat pastry flour
1 cup water plus 3 tablespoons
2 tablespoons melted butter
1 1/2 cup bread flour
1 teaspoon instant yeast
1 teaspoon gluten
1 tablespoon honey
1 teaspoon cinnamon
1 egg beaten
Water bath:
8 cups water
2 teaspoons baking soda
Glaze:
2/3 cup sugar
1 tablespoon cinnamon
4 tablespoons melted butter
Mix whole wheat flour and water and let sit for 20 minutes to soften the gluten. Add remaining ingredients except the egg. Knead dough for about 6 minutes until elastic (I do it by hand). Cover and let sit for about 1 1/2 to 2 hours until double in size.
Divide dough into 8 equal pieces and roll each piece into a rope. (You can divide into 6 pieces if you like them bigger). Form each into a pretzel shape (form a U-shape, then holding the ends of the rope, cross them over each other and press firmly onto the bottom of the pretzel). Place on a baking sheet previously lined with parchment paper. (For this process you may have to flour your work surface although I didn't have to. If you do try to use as less flour as possible)
To make the water bath, boil the water, add the baking soda and add, two pretzels at a time. Boil for about 1 minute until they expand dramatically. When you are done doing this brush them with the beaten egg. (You can sprinkle with seeds or kosher salt. I didn't do this because I used the cinnamon glaze)
Bake on a 450F preheated oven for 12-15 minutes or until golden brown. Cool for 5 minutes.
Mix sugar and cinnamon. Brush each pretzel with melted butter and dip into the sugar mixture.
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