Sesame whole Wheat Soft Pretzels

By dette

Soft pretzels remind me of childhood outings in New York City with my dad when he would promise we could "eat under the umbrella"-the street vendor's umbrella, that is. I brought those warm memories home where I make these pretzels with my daughter. i just downsized them a bit so the portion is smarter, used whole-grain flour, and added a sprinkle of sesame seeds so you need less salt. These pregzels couldn't be more kid-friendly. The dough doesn't require rising, so you get that instant gratification and it easy to work with so children ccan have fun making different shapes-knots, braids, hearts, twists. It even freezes well so you can make it in advance. Try serving this with the Honey-Mustard Dip

Ingredients

• Nonstick cooking spray
• 1 packet instant yeast (21/4 tsp)
• 3 tblsp honey
• 1 1/2 c warm water (110-115)
• 2 1/4 c whole-wheat flour
• 2 1/2 c all-purpose flour
• 2 tsp salt
• 2 tblsp canola oil
• 1 tblsp unsalted butter,malted
• 1 large egg
• 1 tsp water
• 3 tblsp sesame seeds
• 1 1/2 tsp coarse salt

Preparation

Step 1

Preheat the oven to 425. Spray two baking sheets with cooking spray,
In the bowl of a stand mixer, using a spoon, stir together the yeast, honey, and warm water until the yeast is dissolved. Let the yeast mixture sit until it begins to foam, 5 or 6 minutes.
Meanwhile, in a large bowl, whisk together the flours and salt to combine. Add the flour mixture, oil, and butter to the yeast mixture and mix on low speed with the paddle attachment just enough to combine them and a dough begins to form, 10-15 seconds. Switch to a dough hook and mix on low to medium speed until the dough is smooth but still pliable, about 2-3 minutes.
Remove the dough from the bowl and divide into 6 equal parts (about 6 oz each). Divide each part into three 2 oz balls. Using your nads, roll each ball out until it is about 14 inches long, then twist into the shape of a a pretzel.
In a small bowl, beat together the egg and the water. On a plate, combine the sesame seeds and coarse salt. Brush the top of each prezel generously with the egg wash, dip into the sesame-salt miture, then place on the prepared baking sheets. Bake until a golden crust is formed but the pretzels are still soft inside, 18-20 minutes. Serve wtih the Honey-Mustard Dip.

cal 160; tot fat 3.5g sat fat 0.5g mono fat 1.5g; poly fat 1g; prot 4g; carb 28g; fib 3g; chol 10mg; sod 420mg