Hot Buttered Fluffy Pretzels 2.0, the 100% Whole Wheat Version!
Every time I post a bread recipe on Fifteen Spatulas, I almost inevitably get at least one person asking me this:
“Can I make this bread with whole wheat flour instead of white?”
Oh how this question would pain me, because I would have to break the bad news. You see, you can’t just swap the two whenever you want, and expect the same results.
The reason it doesn’t work is because whole wheat flour has significantly less protein than white flour, which means less gluten-developing ability.
And gluten is practically everything with bread. It’s why we spend 10 minutes working that dough, so we can develop a big strong web of gluten-rich dough that can hold in the gas bubbles that the yeast make, and give the dough rise.
Translation: Without gluten, bread would be heavy and dense, instead of light and fluffy. The yeast would be producing its gas bubbles, but there would be nothing to catch and hold those gas bubbles in.
One of the most popular recipes on Fifteen Spatulas (and one of my personal LOVES) is Hot Buttered Fluffy Pretzels, and well, apparently today is my happy day because now if someone asks me, “Joanne, can I use whole wheat flour instead of white flour for this recipe?” I can say….YES!!!! Thanks to some super magical yeast =)
This super magical yeast is new from Red Star Yeast and is called Platinum Superior Baking Yeast. It has dough enhancers that strengthen the dough, and give the bread more rise and oven spring. The minute I got my hands on some of this yeast, I knew I had to test out the Hot Buttered Fluffy Pretzels…made with 100% Whole Wheat Flour.
It turned out to be a total kitchen success. I discovered that I was able to make the soft baked pretzels entirely out of whole wheat flour.
And it still had the pretty yeast bubbles, but with more of the whole grain goodness:
I could still roll them out into a long rope:
And shape them into pretzels, without stickiness on my hands.
And after a little dip in baking soda wash,
they went onto the sheet pan for 15 minutes and puffed up like crazy.
This time for the whole wheat version, I decided to make them cinnamon sugar pretzels.
It’s not that I don’t like the hot buttered ones…it’s just I’m crazy for cinnamon sugar tossed ANYTHING. Long ago when I’d go to the mall and get lured into the perpetually long line at Auntie Anne’s, I always got the cinnamon sugar one. Because that darned cinnamon smell in the air is what got me every time.
Now, you still butter them up when they’re hot out of the oven:
You just toss it in cinnamon sugar afterward so it sticks to the buttered dough =)
And because these are made from whole wheat flour, that means it’s totally okay to turn these into cinnamon sugar pretzels. You totally earn it with that 100% whole wheat part. Or so says my brain.
Now for the giveaway! Red Star Yeast will send one Fifteen Spatulas reader the following:
- Wood cutting board
- Platinum apron
- Samples of the Platinum Yeast
- Reusable Grocery Bag
- Coupons for Platinum Yeast
The winner will also be entered to win a KitchenAid Mixer, with the drawing done by Red Star Yeast on November 12th.
To enter, leave a comment below telling me what your absolute favorite kind of bread is…ciabatta? Focaccia? Pita? Sandwich bread? Pretzels? Tell me below.
UPDATE: this giveaway is closed. Congrats to Suzie for winning and thanks to all who entered!
Whole Wheat Soft Baked Pretzels
Yield: 8 pretzels
For the Dough:
12.5 oz whole wheat flour (2.5 cups)
1/2 tsp sea salt
1 tsp sugar
1 packet Platinum Red Star Yeast
1 cup very warm water (120-125 degrees F)
For the Soda Wash:
1/2 cup warm water
1 tbsp baking soda
For the topping:
vegetable oil for greasing the sheet pan
coarse sea salt, for sprinkling
2 tbsp unsalted butter, melted
1 tsp ground cinnamon
1/2 cup sugar
Combine all the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until somewhat combined (or just mix by hand with a wooden spoon). Change to the dough hook and knead on medium low for 10 minutes. The dough shouldn't be sticky, just slightly tacky to the touch. Place the dough in a ziploc bag and let the dough rise for 30 minutes.
Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil. You could also do parchment paper if you can find one that's rated high enough (most parchment papers I've seen only go up to 420 degrees F).
Remove the dough from the bag and place onto a clean countertop. Divide the dough into 8 pieces (just cut it with a knife).
Whisk to combine the warm water and baking soda and heat in the microwave for 1 minute. FYI it's not going to dissolve completely, and that's okay.
Roll each of the eight pieces into a long rope, and shape each one into a pretzel (see the step-by-step photos on the blog post to see how to do this).
Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes.
Bake for 9 to 10 minutes until the pretzels are golden brown, and prep the cinnamon sugar by whisking the sugar and cinnamon together. Brush the pretzels with the melted butter while they are hot out of the oven, then toss in the cinnamon sugar. Serve and enjoy!
This recipe is a variation of the previously posted Hot Buttered Fluffy Pretzels, which was adapted from King Arthur Flour.
Disclosure: this giveaway and post are sponsored by Red Star Yeast. I have used Red Star Yeast for years, long before this blog was born. As always, I would never recommend anything on Fifteen Spatulas that I wouldn’t recommend to a close friend or neighbor, and all opinions here are my own.