Healthy Recipes: Snacks

​​​Whole Wheat Pretzels



1 packet of active yeast
2 tablespoons brown sugar
1 cup lukewarm water
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
2 tablespoons butter, melted
1/3 cup baking soda
1 large egg
Coarse sea or Himalayan salt (for topping)


Preheat the oven to 400ºF 

Line baking sheet with parchment paper​. Set aside.
Add yeast, water, and sugar into the bottom of your mixer’s metal bowl. 
Gently stir mixture together and let sit until foam begins to form. This will take around 15-20 minutes.

While yeast is activating, add all-purpose flour, whole wheat flour, salt, and butter to a medium bowl. Mix until combined.
Once yeast mixture is ready, place bowl onto your mixer and attach the dough hook. Slowly add in the flour mixture 1/3 c. at a time. Continue to mix until the dough has formed. Pretzel dough is ready when the dough is no longer sticky.

Sprinkle flour onto a pastry board and turn the dough onto it forming a ball. Cover dough with a clean tea towel and let sit for 10-15 minutes.

While dough is resting, add 1/3 cup baking soda and 8-9 cups of water into a large stock pot. Cover and bring to a boil.
After dough has rested, knead pretzel dough with your hands for 3-4 minutes and then separate your dough into 6 dough balls.
Take a dough ball and use both hands to evenly roll pretzel dough out into a 20-25 inch dough rope. Twist dough into a pretzel shape and pinch the ends so they do not fall apart in the water bath. Set aside.

When water has come to a boil, carefully place pretzels, one at a time into the boiling water for 15-20 seconds. Remove with a slotted spoon or spatula, shake access water from the pretzel, and place onto a clean parchment-lined baking sheet.

Finally, create an egg wash by whisking 2 large eggs in a small bowl. Then, wipe the top of each pretzel with the wash and sprinkle them with salt.

Place pretzels in the oven and bake for 13-15 minutes.


Serving Size: 1 pretzel
Calories: 275​
Fat: 6g
Carbohydrates: 48mg
Fiber: 4g
Protein: 8g


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