Wholemeal Pretzels

I adore traditional German pretzels and would gladly eat them all day every day.  Since cutting out white flour I have not attempted to make them – there are some recipes that I refuse to change and this was one of them.  My eldest daughter has finally been converted to my wholemeal bread and this morning before school she asked that I make her pretzels today.  I was worried that if I used white flour she would wise up to me and realise that I have been sneaking her wholemeal for months.  In the end I decided to break tradition and use wholemeal flour.  The result was not what I was expecting.  To put it simply I have already eaten 3 of her pretzels 🙂  It may seem like a lot of work but trust me if you make your own pretzels you will never eat the store bought version again.  Enjoy 🙂

• 4 cups wholemeal flour (I use Jimmy’s Atta Wholemeal Flour)
• 2 teaspoons salt
• 1 teaspoon honey
• 1 cup lukewarm water
• 2 packets yeast (7g per packet)
• 3 tablespoons butter
• extra salt for sprinkling

Combine water, yeast and honey in a glass jug.  I use my bread maker to make the dough so I simply add all the ingredients and set to dough.  To make them by hand combine the flour and salt in a large mixing bowl.  Make a well in the center of the flour and pour in the yeast mixture and softened butter.  Combine until a dough if formed (you can use an egg beater with a dough hook if you have one).  If the dough is a bit dry and not coming together easily add water 1 tablespoon at a time until it easily comes away from the edge of the bowl.  Turn out dough and knead for 6-8 minutes until smooth.  Place the dough back in the bowl, cover and allow to rest in a warm area for 30 minutes.  Cut the dough into 12 pieces and roll out each piece until about 30 cm long.  Twist dough into your desired shape.  Place pretzels onto a lined baking tray and put in the fridge for 45 minutes – 1 hour.  To get the traditional dark coating in a large saucepan bring 4 cups of water to the boil.  Add 2 tablespoons of bi carb soda.  Mixture with froth and then settle.  Using a slotted spoon give your pretzels a bath in this solution for 10-15 seconds.  Place pretzels back onto baking trays and sprinkle with salt.  Cook pretzels in a 220 degree oven for 20-25 minutes or until golden.  My girls don’t like them too dark so I only cook ours for 20 minutes.  If you prefer the darker version you may need to bake for unto 30 minutes.  Enjoy 🙂