Whole-Wheat Rosemary Pretzels
If there was ever a time to carbo load, it's now. Skip the saltines in favor of this yummy treat to help prevent morning, afternoon or nighttime sickness.
- 4 tsp active dry yeast
- 1 tsp sugar, plus ½ cup sugar, divided
- 1 ¼ cups warm water
- 3 cups whole-wheat flour
- 2 cups all-purpose flour
- 1 ½ tsp salt
- 2 tbsp dried rosemary
- 1 tbsp butter or margarine, melted
- ½ cup baking soda
- 4 cups hot water
- 3 tbsp salt, for topping
Mix yeast and 1 teaspoon sugar in warm water to dissolve.
Let stand for 10 minutes.
In a large bowl, mix flours, ½ cup sugar, salt and rosemary.
Add the yeast mixture and the butter and stir to form dough.
Knead the dough on a floured surface until smooth (6–8 minutes).
Place dough in a lightly oiled bowl, brush with oil and cover with plastic wrap.
Let rise for about 1 hour. Preheat oven to 450° F.
Mix baking soda in water until dissolved.
Place dough on a floured surface and divide into 12 balls.
Roll each ball into a rope and twist into the shape of a pretzel.- Dip each pretzel into the baking soda solution and put onto a greased baking sheet.
- Sprinkle each pretzel with salt and bake for 8–10 minutes or until golden brown.
- Add 1 tablespoon of water to the dough if it is dry. Try dipping your pretzel in mustard or ranch dressing.
Submit!
