Soft Pretzels

By taniaf

Ingredients

• fillings:
• 1.5 tbsp dry active yeast
• 1 tbsp agave nectar
• 2.5 cups whole wheat flour
• 2.75 cups flour
• 1 tsp sea salt
• 2 eggs
• 4 tbsp grated cheddar
• 1/2 cup shredded mozzarella
• 2 tbsp shredded parmesan
• 1/3 cup diced pepperoni
• 5 tbsp cream cheese
• 2 tbsp pesto
• 1 tbsp dijon mustard
• 1/2 cup shredded swiss cheese
• 1/3 cup diced ham
• 2 tbsp chopped chives
• Toppings:
• poppy seeds
• sesame seeds
• onion flakes
• kosher salt
• parmesan cheese
• dried basil
• sea salt

Details

Servings 28
Preparation time 2mins
Cooking time 3mins

Preparation

Step 1

Mix 1.5 cups warm water, yeast, and agave nectar in a bowl. Set aside 5 minutes. In a food processor, pulse whole wheat flour, 2 cups flour, and sea salt. Add 1 egg and yeast mix and pulse in 10 second intervals until dough comes together. Turn out onto a floured board. Knead 10-12 times, adding up to 3/4 cup more flour if dough is sticky. Cut into 4 equal parts, cover with a clean towel.
On a floured board, roll out one piece of dough into a 14 by 11 inch rectangle, 1.4 inch thick, with shorter side facing you.
To make plain pretzels, cut dough into seven strips, 2 inches wide.
For stuffed pretzels, sprinkle filling across middle of dough rectangle. Fold bottom third of dough over filling. Sprinkle more filling over folded part, fold top third over the filling and pinch closed. Roll into a 14 by 11 inch rectangle. Cut into 7 strips, 2 inches wide.
One at a time, pinch the cut long edges together and roll into a 12 inch rope. Transfer to a baking sheet lined with parchment. Grab the ends and bring them towards each other, forming a U shape. The cross left end over the right, and then again to make a twist. Repeat with rest of dough, spacing pretzels 3 inches apart. Set aside for 10-15 minutes.
Preheat oven to 475. Beat remaining egg in a bowl. Brush with egg, sprinkle with salt or toppings. Bake until browned, 16-18 minutes.