Ingredients Jump to Instructions ↓

  1. 1 1/2 cups milk

  2. 1/4 cup dijon mustard

  3. 1/4 cup honey

  4. 2 1/2 Tablespoons vegetable oil

  5. 2 1/2 cups bread flour ( or you can use all purpose flour)

  6. 1 pkg. active dry yeast

  7. 1 cup whole wheat flour ( or just use all white flour)

  8. 3 Tablespoons Kosher Salt

  9. Glaze

  10. 1 large egg white

  11. 2 Tablespoons water

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, heat milk, mustard, honey, oil and 1/2 teaspoon salt until 120 degrees. In a largemixer, mix together flour and yeast. Add warm milk mixture. Beat at low speed for 30 seconds and at highspeed for 3 minutes. Stir in whole wheat flour 1/2 cup at a time until stiff dough forms. Make sure it isn'ttoo dry. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes. Place dough in alarge greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place untildoubled, 1-1/2 hours. Punch down dough and place on floured surface. Cover and let rest for 15 minutes.

  2. Using a floured rolling pin, roll dough out to a 12x10 inch rectangle and cut into twenty 12x1/2 strips.

  3. Roll each strip into 16 inch ropes. Preheat oven to 475 and grease two baking sheets. On a flouredsurface form dough rope into a half circle. Cross rope 4 inches from each end and twist twice. Moistentips with water and press tips to seal. Place on cookie sheet 2 inches apart. Bake pretzels for 5 minutesand remove from oven. Reduce oven to 350.

  4. Meanwhile in a large kettle of water bring water to a boil andplace the Kosher salt in the water to dissolve. When water comes to a simmer place pretzels 4 at a timeinto water and simmer for 2 minute for each side. Don't cook longer or they will be tough.

  5. Transfer to paper towels to drain.

  6. Regrease cookie sheet and replace pretzels. Make the glaze with eggand water and brush glaze over pretzels and sprinkle with kosher salt. Bake until golden brown, 25-30minutes. Transfer to a wire rack to cool.


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