150g whole wheat flour (1 cup)
300g cups all purpose flour (2.5 cups)
2 and a 1/4 tsp instant yeast (one packet)
1.5 tsp salt
1 and a 1/4 cup warm water
3 tbsp unsalted butter melted
1. Combine the flour, yeast and salt in a large bowl.
2. In a separate bowl combine the melted butter and warm water.
3. Add the butter mixture to the flour bowl and mix until it forms into a dough. Adding more flour if needed. The dough should not be sticky anymore.
4. Knead the dough for a few minutes and then grease a bowl with oil and place the dough to rise for about an hour. The dough will be ready once its doubled in size.
5. When the dough has doubled in size punch the dough down to release any air bubbles and knead the dough on a well floured surface for about a minute.
6. You will need to split the dough into 10 pieces now. I use a sharp knife and just slice it into 10 pieces.
7. Now you will need to take each piece and roll it into a ball adding flour on your hands when needed.
8. You can place them on a parchment paper lined baking pan and let them sit in a warm place for 20 minutes. You may need to use 2 baking trays- we will be baking them one at a time so you can let one batch sit out longer to puff up.
9. Preheat the over to 400 degrees.
10. In a large pot place the 4 and 1/2 cups of cold water and baking soda to a boil.
11. With a slotted spoon gently add 2 rolls into the water and cook for 30 seconds and then flip them in the water and cook on the other side for another 30 seconds. Place them back onto the baking pan and do the same for the rest of the rolls on the 1st baking tray.
12. Using a knife score a cross on the tops of the rolls and add coarse sea salt.
13. Place the rolls in the oven for 16 minutes, one baking tray at a time, until they are golden brown.
14. Transfer the rolls to a wire rack to cool and enjoy!
1. You do not have to use whole wheat flour, you can use just all purpose flour. Just make sure you use 3 and a 1/2 cups of flour in the beginning and slowly add more if needed.
2. The baking soda boil is what gives pretzels their brown and shiny crust and their distinctive flavor so i do not recommend skipping this step. Its completely worth it. By skipping this you’ll lose out on the texture, flavor and appearance of the pretzel.
Nutritional Information per Pretzel Bun
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