Whole Wheat Pretzels
This Whole Wheat Pretzels recipe is made with 100% whole wheat flour! The soft pretzels are fluffy and delicious, and coated with cinnamon sugar. They may also be enjoyed plain, or with other coatings and dips.
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 all purpose flour and whole wheat flour 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 and bread flour, which means less gluten-developing ability. Which is why even for my Homemade Whole Wheat Hamburger Buns, we use a mix of both flours.
But with bread, gluten is practically everything.
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 I used is this 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.
Step by Step Overview:
These homemade pretzels are made in virtually the same way as my plain pretzels, but let’s walk through the process.
First make the dough by kneading together whole wheat flour, water, yeast, salt, and sugar.
I do this in the bowl of a stand mixer using the dough hook attachment, though you can also make it by hand.
Let the dough rise for a half hour or so in a warm place, and it should have some nice yeast bubbles inside, in between all the bits of whole grain.
Divide the soft dough into eight equal pieces, then roll each one into a long rope on a clean work surface.
Take each single rope and shape into pretzels (see this post for more photos). There should be no stickiness on your hands with this dough!
Dunk each of the whole grain pretzels into a baking soda wash, which is just warm water with baking soda mixed in.
Place each tied up piece of dough onto a baking sheet (I now prefer to line with parchment paper), and let rise for 10 minutes. It should puff up considerably. Then sprinkle on sea salt, if desired:
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.
After baking the sheet pan in a 450 F oven for 9 or 10 minutes, until each pretzel is golden brown and puffed, toss each pretzel in cinnamon sugar after brushing with butter, so the cinnamon sugar mixture sticks to the buttered dough.
Whole Wheat Pretzels
For the Dough:
- 12.5 oz whole wheat flour, by weight (2.5 cups, measured)
- 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!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.