Whole Wheat Pretzels with Mustard Dip - Vegetarian

There’s something incredibly satisfying about making pretzels from scratch, and these Whole Wheat Pretzels with Mustard Dip are no exception. Twisting knots of wholesome dough and watching them bake to golden perfection is a joy in itself. Paired with a tangy mustard dip, this combination turns a simple snack into a comforting delight.

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Temps de préparation 20

Temps de cuisson 20

Temps total 1

Type de plat Snack

Cuisine International

Portions servings

Calories 220 kcal

Ingrédients

2 1/4 1/4 teaspoons active dry yeast

1 1/2 1/2 cups warm water

1 tablespoon honey

4 cups whole wheat flour

1 cup all-purpose flour

1 teaspoon salt

1/4 cup baking soda

5 cups water

1 large egg, beaten

Coarse sea sea salt, for sprinkling

1/2 cup Dijon mustard

2 tablespoons honey

Instructions

In a large bowl, dissolve the yeast in warm water and stir in the honey. Let it sit for about 5 minutes, until it becomes frothy.
Add the whole wheat flour, all-purpose flour, and salt to the yeast mixture. Combine the ingredients with a wooden spoon until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes, until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat your oven to 450°F (230°C) and line baking sheets with parchment paper.
In a large pot, bring 5 cups of water to a boil, then reduce to a simmer and add the baking soda.
Divide the dough into 8 equal pieces and shape each piece into a long rope, then twist into pretzel shapes.
Gently drop each pretzel into the simmering water for about 30 seconds, then transfer to the prepared baking sheets.
Brush each pretzel with beaten egg and sprinkle with coarse sea salt.
Bake for 12-15 minutes, or until the pretzels are golden brown.
In a small bowl, mix together the Dijon mustard and honey to create the mustard dip.

Nutrition (per 100g)

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Whole Wheat Pretzels with Mustard Dip – Vegetarian