Whole Wheat Hot Pretzels with Cream Cheese Dip

Prep Time: 20

Rise Time: 1

Servings:

Calories: 274kcal

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Ingredients

For the dough

2.2 lbs. whole wheat flour
2 tablespoons dry yeast
1½ tablespoons salt
3 tablespoons sugar
¼ cup oil
550 ml. warm water

For the "water-bath"

2 liters water
4 tablespoons baking soda

For egg wash

1 egg
1 tablespoon water

Topping options

Sesame seeds Kosher salt, poppy seeds, crushed garlic chips

Instructions

Line a sheet pan with parchment paper. Put the flour into a large mixing bowl. Form a well in the center and pour the yeast inside. Cover with flour. Add the rest of the ingredients, making sure the salt doesn’t come in contact with the yeast as salt ruins the leavening effect of yeast.
Mix with the kneading attachment until a soft, elastic ball of dough is formed. Cover and let rise for about an hour or until doubled in size.
Divide the dough into equal parts and roll each one into a long rope. Form a pretzel shape and place on a baking pan lined with baking paper.
Meanwhile, boil the water for the water-bath in a large pot then add the baking soda and mix until dissolved.
Preheat the oven to 400°F.
Dunk each pretzel shape into the "bath" for about 15 seconds and place on a lined baking pan.
Beat the egg wash with a fork in a small bowl and brush on all the forms. Sprinkle one of the topping options on top.
Bake for 15-20 minutes or until dark brown.

Notes

Flavored Cream Cheese Dip

Strain sour cream in a cheese cloth and hang over your sink for 2-4 hours to strain the liquids.

Put into a bowl and add salt to taste. This is the original flavor. For different flavors, add garlic powder and dill or grated carrots and dried onion pieces or chives.

Nutrition