Tuesday, May 10, 2005

Honey Whole-Wheat Pretzel Sticks

Honey Whole-Wheat Pretzel Sticks

1 1/2 cups warm water
3 tablespoons honey
2 1/4 teaspoons instant yeast
2 1/2 cups all-purpose flour, plus additional if necessary
2 1/4 cups whole-wheat flour
1 tablespoon plus 2 teaspoons salt, divided
2 tablespoons canola oil
1 large egg
1 teaspoon water
1 tablespoon sesame seeds

In a large bowl, stir together water, honey and yeast - let sit for 5 to 10 minutes.

In a medium bowl, whisk together flours with 2 teaspoons salt. Pour oil into the yeast mixture - stir in the dry ingredients by the cupful until the dough until it starts to come together. Scoop the mixture out onto a lightly floured surface and knead, adding the rest of the flour mixture, until the dough is smooth and pliable. You may or may not need to add additional flour - you want the dough to be tacky, but not so much that it sticks to your hands.

Preheat oven to 425.

Cover the dough and set aside to rest for 10 minutes.

Divide the dough into 16 pieces and roll each piece into a 10" by 1" long stick. Place the sticks, twisting them a couple times if desired, onto two baking sheets coated with nonstick spray - 8 per sheet.

In a small bowl, whisk together egg and water. In another small bowl, mix together the sesame seeds and remaining 1 tablespoon salt. Brush the pieces of dough with the egg wash and immediately scatter the sesame mixture evenly across the top. Bake until the pretzels are a rich golden brown, but are still soft on the inside - about 15 to 20 minutes. Remove from the oven and place on a wire rack to cool completely.

Makes 16 pretzel sticks.

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  1. Joe,
    What kind of salt did you use? Pretzel salt, kosher, table, sea salt?


  2. Anon -

    I pretty much only user Kosher salt unless otherwise indicated.