Our Recipe Collection
Easy Wheat Heart Pretzel
1 cup Hodgson Mill Stone Ground Whole Wheat Graham Flour
1 cup Hodgson Mill Naturally White Unbleached Flour
3 tablespoons Hodgson Mill Milled Flax Seed
2 tablespoons sugar
1 package Hodgson Mill Active Dry Yeast
3/4 cup warm water (105-115 F.)
1 tablespoon vegetable oil
1/4 teaspoon salt
Topping:
1 egg
1 tablespoon water
Poppy seeds, sesame seeds, coarse salt or favorite topping
Place all ingredients in large plastic re-sealable bag. Push out as much air as possible and seal bag. Blend ingredients by squeezing and pushing on bag about 10 minutes. Dough may be removed from bag and placed on lightly floured surface for final kneading. Cover kneaded dough with bowl and let rest 30 minutes. Divide dough into 12 equal pieces and cover and let rest about 5 minutes.
To make heart shape: roll each piece to about a 16-inch rope. Curve ends of each rope to make heart shape and pinch ends together at bottom of heart; tuck any extra dough under.
To make pretzel shape: roll each piece to about a 16-inch rope. Curve ends of each rope to make a circle; cross ends and twist once and lay down over bottom of circle.
Place on greased baking sheets; let rest about 5 minutes. Beat egg and 1 tablespoon water and brush on pretzels. Sprinkle with topping. Bake at 350 degrees for 15 to 20 minutes or until golden. Cool on wire rack.
Makes 12 pretzels. Each pretzel: 100.94 calories; 1.92 g dietary fiber; 17.88 g carbohydrates; 3.23 g protein; 2.54 g fat (.21 g saturated fat); 17.71 mg cholesterol; 54.20 mg sodium.