Whole-Wheat Rosemary Pretzels

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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
  • 1
    Mix yeast and 1 teaspoon sugar in warm water to dissolve.
  • 2
    Let stand for 10 minutes.
  • 3
    In a large bowl, mix flours, ½ cup sugar, salt and rosemary.
  • 4
    Add the yeast mixture and the butter and stir to form dough.
  • 5
    Knead the dough on a floured surface until smooth (6–8 minutes).
  • 6
    Place dough in a lightly oiled bowl, brush with oil and cover with plastic wrap.
  • 7
    Let rise for about 1 hour. Preheat oven to 450° F.
  • 8
    Mix baking soda in water until dissolved.
  • 9
    Place dough on a floured surface and divide into 12 balls.
  • 10
    Roll each ball into a rope and twist into the shape of a pretzel.
  • 11
    Dip each pretzel into the baking soda solution and put onto a greased baking sheet.
  • 12
    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.
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