Ingredients
- 1 package dry yeast
- 1 tablespoon honey
- 1 1/3 cup warm water (115° F)
- 1 1/2 cup whole wheat flour (more, if needed)
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon salt
- 3 tablespoon olive oil
- Cooking spray
- 1 egg, beaten + 2 tablespoon water
- Coarse salt or sesame seeds, for garnish
- Dijon mustard, for dipping
Directions
Preheat oven to 400°F.
Mix the yeast, honey, and warm water in a bowl. Let sit for 5 minutes until it gets foamy.
Mix the flours and salt together in a large bowl. Using the large bowl, mix in the oil and yeast mixture. Continue mixing until the dough forms.
Knead the dough in the bowl or turn the dough onto a lightly floured surface for about 5 minutes or until smooth and elastic.
Lightly drizzle with oil and cover for 30 minutes. Let it rest in a warm place.
Place parchment paper on a sheet tray and coat it with cooking spray.
Punch down the dough; divide it into 6 equal parts.
Roll each part into a rope, about 18 inches long. Twist each rope into a pretzel shape on a cookie sheet.
Mix the egg and water together. Brush pretzels with egg mixture; sprinkle with coarse salt or sesame seeds.
Bake for about 15 minutes or until pretzels are golden brown and the crust is crisp. Immediately remove from cookie sheet to wire rack. Serve warm with mustard.
Recipe in Action
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5 Servings
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Difficulty: Easy
Nutrition Tip 
Gluten is a protein found in wheat among other grains. It is what makes breads airy, chewy and delicious. Gluten forms when water is combined with flour and more gluten forms the more you knead or agitate the water-flour mixutre.
Pretzels are a significant part of German baking traditions. Pretzels can be baked and used in a variety of ways and topped with many different ingredients.
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