Soft Pretzels

50 min · Serves 12

Based on a recipe from Montana State University Extension Service Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• 14.8 mlyeast
• 1½ cupswarm water
• 2 cupsall-purpose flour
• 1½ cupswhole wheat flour
• 1egg
• 14.8 mlsugar
• 29.6 mlsesame seeds (optional)

How to cook it

1. Preheat your oven to 425 °F and lightly grease two baking sheets.
2. In a large bowl, dissolve the yeast into the warm water with a gentle stir.
3. Whisk the all-purpose flour and whole wheat flour together in a separate bowl.
4. Stir the sugar, 1/2 teaspoon of salt, and 2 1/2 to 3 cups of the flour blend into the yeast liquid until a soft, sticky dough forms.
5. Turn the dough out onto a generously floured counter and knead for 5 to 7 minutes, incorporating additional flour as needed until smooth, springy, and non-sticky.
6. Portion the dough into 12 equal pieces, each roughly the size of a golf ball.
7. Roll one portion into a rope about 15 inches long.
8. Form a pretzel by crossing the left tail over the middle to make a loop, then bringing the right tail up and across; repeat with all remaining dough pieces.
9. Place the pretzels roughly 3 inches apart on the baking sheets and widen the inner holes with your finger so they stay open while baking.
10. Whisk the egg with 1 tablespoon of water in a small dish, brush over the pretzels, and scatter sesame seeds across the tops if using.
11. Bake for 15 to 20 minutes until rich golden brown, then serve warm.

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