Ouuu soft pretzels. I just can’t get enough of these. Unfortunately, they are kind of hard to find here in Canada – unless you are at a sporting event, but the quality usually sucks. Every time I visit the U.S I just have to track down an Auntie Anne’s to get my fix of these tasty little guys. And when I say fix, I mean at least a pretzel a day. My mouth waters just thinking about them and that bright orange cheese sauce. Gahhh! Ok, anyways, here is my healthier version of Auntie Anne’s, let’s just call them Auntie Julie’s Whole Wheat Pretzels – has a nice ring to it doesn’t it. :) I just scarfed down 3. 0_0
4 1/2 teaspoons active dry yeast
1 teaspoon Splenda or coconut sugar
1 1/4 cups warm water (about 45 degrees C)
4 1/2 cups whole wheat bread flour
1/2 cup splenda
1 1/2 teaspoons salt
1 tablespoon melted butter
3/4 cup baking soda
4 cups hot water
salt, for topping or sesame seeds
1)In a small bowl, dissolve yeast and 1 teaspoon sweetener in warm water. Let stand until foamy, about 10 minutes.
2)In a large bowl, mix together flour, sweetener, and salt. Make a well in the centre and add the oil and yeast mixture. Mix and form into a dough. If the mixture feels too dry, add one or two tablespoons of water. Knead the dough until smooth, about 5 to 6 minutes.
3)Lightly oil a large bowl and place the dough in the bowl. Turn dough to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
4)Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
5)When dough is risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.
6)Once the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with salt and bake in preheated oven for about 8 minutes, until browned.
7) Brush with butter and add more salt if needed. Serve with mustard or my fav honey mustard.