Whole Wheat Soft Pretzels

Ingredients

• 1 pkg active dry yeast
• ¼ cup warm water
• 2 cup scalded milk
• ⅓ cup shortening
• ¼ cup sugar
• 3 cup bread flour
• ¾ tsp baking powder
• 2¼ cup plus 2 tablespoons whole wheat flour
• 1½ tsp salt
• 2 egg yolks
• 2 tbsp water
• 1 tbsp coarse salt

Method

1. Dissolve the yeast in the warm water. Combine the hot milk, shortening and sugar in a mixer bowl. Cool to lukewarm. Add the bread flour and dissolved yeast. Beat for 2 to 3 minutes, until smooth.
2. Let rise, covered, in a warm place for about 30 minutes or until bubbly.
3. Combine the baking powder, whole wheat flour and salt; stir until well blended. Gradually add to the yeast mixture, beating well after each addition. Place in a greased bowl, turning to grease the surface. Cover and let rise in a warm place for 1 hour or until doubled.
4. Divide into 3 portions. Let rest for 10 minutes. Divide each portion into 5 pieces. Roll each piece into a 2- by 18-inch strip. Cut the strips in half. Shape the strips into ropes. Twist into pretzels. Place on a lightly greased baking sheet. Cover and let rise in a warm place for 30 minutes.
5. Beat the egg yolks with 2 tablespoons water; brush over the pretzels. Sprinkle with coarse salt. Bake at 400 degrees for 15 minutes or until brown.

Notes

Yield: 30 pretzels.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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