Multigrain Soft Pretzels
- Total Time
You can prepare the dough for these pretzels up to 24 hours in advance, then shape and bake them the next day.
water1 cup(s), warm (105–115°F)
yeast1 Tbsp, use 1 package active dry yeast
olive oil2 Tbsp
table salt1 ½ tsp
all-purpose flour2 ½ cup(s)
whole wheat flour½ cup(s)
yellow cornmeal½ cup(s)
uncooked oat bran¼ cup(s)
egg white(s)1 large, mixed with 2 tablespoons water
sesame seeds2 Tbsp, or poppy seeds
- Combine the water and sugar in a large bowl. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Add the oil, egg, and salt.
- Combine the all-purpose flour, whole wheat flour, cornmeal, and oat bran in another bowl. Stir half the flour mixture into the yeast mixture until smooth. Gradually work in the remaining flour mixture until a stiff dough forms. Spray a large bowl with nonstick spray; put the dough in the bowl. Cover lightly with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
- Spray 2 baking sheets with nonstick spray. Turn the dough out onto a lightly floured board and divide into 16 pieces. With your hands, gently roll each piece into a 20-inch long rope. Shape into pretzel twists. Brush the pretzels lightly with the egg white-water mixture and sprinkle with the seeds. Place on the baking sheets. Cover lightly with plastic wrap and let rise in a warm spot until double in size, about 45 minutes.
- Meanwhile, preheat the oven to 400°F. Bake the pretzels until golden, about 15 minutes. Transfer to racks to cool slightly. Yields 1 pretzel per serving.