Ingredient List
For the pretzels:
  • 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
For the egg wash:
  • 1 large egg
  • 1 tablespoon water
Toppings (Optional):
  • Pretzel salt
  • Poppy Seeds
  • Sesame seeds
To make the pretzels
  • 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.

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