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Soft Whole Wheat Pretzels

June 8, 2012

3 cups all-purpose flour
1 1/2 tablespoons sesame seed, toasted
1 package active dry yeast
2 1/2 cups milk
1/2 cup sugar
1/4 cup cooking oil
1 1/2 teaspoons salt
3 cups whole wheat flour
1 slightly beaten egg white
1 tablespoon water
Coarse salt or sesame seed, toasted

In mixer bowl combine 2 cups of the all-purpose flour, the 1 12/ tablespoons sesame seed, and yeast. In saucepan heat milk, sugar, oil and the 1 1/2 teaspoons salt just till warm (115° to 120°). Add to dry mixture. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in whole wheat flour and enough remaining all-purpose flour to make a moderately stiff dough. Knew on floured surface till smooth (about 5 minutes). Shape into a ball. Place in greased bowl; turn once. Cover; let rise till double (about 50 minutes). Punch down; turn out on floured surface. Cover; let rest 10 minutes.

Roll to a 12 x 12 inch square. Cut into strips 12 inches long and 1/2 inch wide. Roll each to a rope 16 inches long. Shape into pretzels by forming a knot and looping ends through. Let rise, uncovered, 20 minutes. Dissolve 3 tablespoons salt in 2 quarts boiling water. Lower 1 or 2 pretzels at a time into the boiling water; boil 1 minute on each side. Remove with slotted spoon to paper toweling; pat dry. Arranged 1/2 inch apart on well-greased baking sheets. Brush with mixture of egg white and the 1 tablespoon water. Sprinkle lightly with coarse salt or sesame seed. Bake in 350° oven about 25 minutes or till golden brown. Makes 24 pretzels.


©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

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