Ingredients:
4 cups white whole wheat flour, divided
1 tablespoon yeast
1/2 cup honey
4 1/2 tablespoons butter, melted
4 1/2 tablespoons non fat powdered milk
1 teaspoon salt
1 large egg
1 tablespoon milled flax seed + 3 tablespoons hot water
1 cup unbleached all-purpose flour
1 1/3 cups hot water (not boiling)
1 egg white+ 1 tablespoon water
course kosher salt
Other supplies: 2 small bowls, plastic wrap, kitchen timer, pot of 3 quarts boiling water + 3 tablespoons salt, 2 sheet pans, 1 non-serrated knife, cooking spray, kitchen aid mixer with whisk and dough attachments, Cooling racks and/or paper towels, slotted spoon or spatula, oven :o)
*You will notice I use cooking spray and plastic wrap a lot. This is to keep the dough from getting too dry therefore preventing dry pretzels.
In a small bowl mix flax seed with 3 tablespoons warm water and set aside for 5 or so minutes. In the kitchen aid, using the whisk, combine 1 1/2 cups wheat flour, yeast, honey (spray measuring cup with kitchen spray prior to measuring honey in it, the honey will just slide right out) powdered milk, 1 teaspoon salt, and egg. Mix on low for 1-2 minutes until combined. Add flax seed mixture. Mix for 2 or 3 minutes (gotta get the gluten going!). Add all-purpose flour and combine another 2 or 3 minutes. Remove whisk attachment and replace with hook. Add remaining wheat flour and knead on low until completely combined. Then, turn up to medium-high speed and knead dough for 4-5 minutes. Dough should be soft and slightly tacky. Once dough is done, remove from hook and bowl, spray bowl with cooking spray, replace dough in bowl, and spray the dough with a short burst of cooking spray. Cover with plastic wrap and let rise for 60 minutes or until double. When doubled, punch dough down, replace plastic wrap and let rest for 10 minutes.
While dough is resting, take small bowl of water, cooking spray, sheet pans, plastic wrap, and knife to a place you can sit for a bit and roll the dough out. When dough has rested, cut a golf-ball-size portion of dough and lightly spray with cooking spray. Roll into a "snake" about 16 inches long . Wrap dough in pretzel shape, tip fingers in water and wet dough ends and fold under the pretzel so they stay put. Transfer pretzels to well greased baking sheets keeping covered with plastic wrap while rolling remaining pretzels. When you have about 12 or 13 finished, preheat oven to 475 degrees F and let the first pan of pretzels rise while it heats. Dough should yield 25-28 pretzels depending on the size you make them.
When the oven reaches 475 bake pretzels for 4 minutes per pan (I have to do this one pan at a time in my oven but you may have a convection oven that allows you to do all). While they bake, put 3 quarts of water on to boil. When you get a rolling boil, add 3 tablespoons salt and stir til dissolved. When all pretzels have been baked, turn oven down to 350 degrees. Add 3 to 4 pretzels to boiling water using slotted spoon or spatula and boil for 1 minute,flip and boil 1 minute longer. Remove from water and place on paper towels or wire cooling racks until excess water dries (they will still be tacky). Re grease baking sheets and return pretzels after they have dried (about 2 minutes).
Replace water in small bowl with the egg white and 1 tablespoon cool water, combine. Brush egg wash over each pretzel and then sprinkle course salt over pretzels. Finish baking for 20-25 minutes until golden brown. Serve warm or when completely cool, place in airtight bags or containers and keep refrigerated. Reheat in microwave before serving.
Nutrition info (courtesy of www.sparkpeople.com recipe calculator) based on 25 servings: 123.6 calories, 2.5g fat (saturated 1.3g, polyunsaturated 0.1g, monounsaturated 0.5g), 5.6mg cholesterol, 264.6mg sodium, 7.6mg potassium, 21.1g Total Carbohydrates (dietary fiber 2.2g, 6.0g sugars,) 3.4g protein each pretzel is considered 3 weight watcher points (according to the new POINTS plus system)
Sorry if my instructions are confusing. Feel free to comment any questions!
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