A great snack to make with kids. Perfect to dip in mustard for a savory pretzel, or a low-fat vanilla yogurt for a sweet treat.
- 1 tablespoon yeast
- 1 1/2 cups warm water (100 to 110 °F)
- 2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 egg
- 1 tablespoon sugar
- sesame seeds (2 tablespoons, optional)
- Wash hands with soap and water.
- Preheat oven to 425 °F. Lightly grease 2 baking sheets.
- In large bowl, sprinkle yeast over warm water (if water is too hot, it will kill the yeast). Stir until well blended.
- Combine white and wheat flour in a separate bowl.
- Stir in sugar, 1/2 teaspoon salt and 2-1/2 to 3 cups flour to make a soft, sticky dough. Turn dough onto well-floured surface.
- To knead, fold dough in half and push dough flat with heels of hands. Turn dough 1/4 turn. Repeat for 5 to 7 minutes. If needed, add more flour until dough is smooth and elastic. Dough should not stick to hands or counter.
- Cut dough into 12 even pieces (about golf-ball size).
To Form Pretzels:
- Roll one piece of dough into 15 inch long rope.
- Cross left side over middle, creating loop.
- Fold right side of rope up and over first loop to form pretzel shape.
- Place pretzels 3 inches apart on baking sheet. Enlarge holes in pretzels by inserting finger into holes. This will prevent them from closing during baking.
- In small bowl, mix egg and 1 tablespoon water together. Brush on pretzels. Sprinkle with sesame seeds.
- Bake for 15 to 20 minutes or until golden brown. Best if eaten warm.
Montana State University Extension Service
Nutrition Education Program