Recipe courtesy of Ellie Krieger
Total:
40 min
Active:
20 min
Yield:
16 pretzel sticks (serving size: 1 stick)
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

  • 1 packet instant yeast (2 1/4 teaspoons)
  • 3 tablespoons honey
  • 1 1/2 cups warm water
  • 2 1/4 cups whole-wheat flour
  • 2 1/2 cups all-purpose flour, plus more, if necessary
  • 1 tablespoon plus 2 teaspoons kosher salt
  • 2 tablespoons canola oil
  • 1 egg
  • 1 teaspoon water
  • 1 tablespoon sesame seeds

Directions

Preheat the oven to 425 degrees F.

Combine yeast, honey and warm water in the bowl of a stand mixer fitted with the paddle attachment. Let sit for 5 or 6 minutes, or until mixture begins to foam. While yeast mixture is sitting, combine whole-wheat flour, all purpose flour and 2 teaspoons salt in a bowl and whisk to combine. Add flour mixture and oil to yeast mixture and mix on low speed until just incorporated and dough begins to form. Switch to dough hook and mix on low to medium speed for 2 to 3 minutes, or until dough is smooth but still pliable. If the dough is very sticky, add all-purpose flour, by the tablespoon, as necessary.

Remove the dough from the bowl and roll into a long log. Cut log into 16 pieces and roll each piece into a 10 by 1-inch tube. Spray 2 baking sheets with cooking spray. Twist each dough stick several times and arrange sticks on cookie sheets, about 1 to 1 1/2 inches apart. In a small bowl beat the egg with water and brush on dough. Combine 1 tablespoon salt with sesame seeds and sprinkle evenly among dough pieces. Bake for 18 to 20 minutes, or until a golden crust has formed but pretzels are still soft inside. Remove from oven and cool completely.

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