- 2 cups bread flour or all-purpose flour
- 1 (¼ ounce) package instant yeast
- 1 1/3 cups warm water (120°F - 130°F)
- 3 tablespoons vegetable oil
- 1 tablespoon honey
- 1 ½ cups whole wheat flour
- 1 teaspoon salt
- ¼ cup wheat germ
- 1 large egg
- 1 tablespoon water
- Pretzel salt
- Poppy Seeds
- Sesame seeds
In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups bread flour and yeast.
Stir in water, oil and honey; beat at medium speed 3 minutes.
Stir in whole wheat flour, salt and wheat germ. Exchange paddle for dough hook attachment. Knead until dough is smooth and elastic, 4 – 5 minutes.
Cover dough; let rest 15 minutes. Grease 2 – 3 baking sheets or line with parchment paper.
Divide dough into 12 equal portions; cover, let rest 5 minutes. Starting from center and working outward, roll each piece into a 25” – 30” rope. (Do not flour the work surface because you need the tackiness of the surface to help roll the dough.)
To make pretzel shape, form a circle, bringing ends together, twisting twice and pressing ends onto the opposite curve of the circle. Transfer to prepared baking sheets; reshape to resemble a heart. Repeat with remaining dough.
In a small bowl, whisk together egg and water; brush on pretzels. If desired, sprinkle each with pretzel salt, poppy seeds or sesame seeds.
Bake in preheated 400°F oven until golden brown, 18 – 20 minutes, baking one pan at a time. Remove pretzels from baking sheets and serve warm with mustard or cheese sauce, if desired.