Multigrain Soft Pretzels

5
4
4
Smartpoints value per serving
Total Time
22 min
Prep
7 min
Cook
15 min
Serves
16
Difficulty
Moderate
You can prepare the dough for these pretzels up to 24 hours in advance, then shape and bake them the next day.

Ingredients

water

1 cup(s), warm (105–115°F)

sugar

¼ cup(s)

yeast

1 Tbsp, use 1 package active dry yeast

olive oil

2 Tbsp

egg(s)

1 large

table salt

1½ tsp

all-purpose flour

2½ cup(s)

whole wheat flour

½ cup(s)

yellow cornmeal

½ cup(s)

uncooked oat bran

¼ cup(s)

egg white(s)

1 large, mixed with 2 tablespoons water

sesame seeds

2 Tbsp, or poppy seeds

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

Baked soft pretzels should be served warm, but you can store the baked pretzels for up to a week in a tightly covered ­container then reheat them in a preheated 300°F oven for a minute or two.

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