Whole Wheat Pretzel Bites
Whole wheat pretzel bites will go fast on your holiday table! Made with whole wheat flour and pantry staple ingredients, everyone will crowd around this whole wheat pretzels appetizer for another bite. Serve with this simple sweet herb mustard sauce and be the hit of the holiday potluck!
Equipment
- Sheet Pan
- Parchment Paper
- Mixing Bowl
- Large Pot
- Measuring Cups and Spoons
Ingredients
For the Pretzels
- 1.5 cups warm water
- 1 .25 ounce packet of dry active yeast, about 2.5 teaspoons
- 1 tablespoon brown sugar
- 2 teaspoons Sea Salt plus extra for sprinkling
- 2.5 cups One Degree Organics Sprouted Whole Wheat Flour
- 2 cups all-purpose flour
- 2 tablespoons olive oil plus extra for drizzling over the dough
- 10 cups water
- 1/2 cup baking soda
For the Sweet Herb Mustard Dipping Sauce
- 1 cup whole grain mustard
- 1/4 cup maple syrup
- 2 tablespoons yellow mustard
- 1 teaspoon Herbes de Provence
Instructions
- In a large bowl, add the warm water, brown sugar, and salt. Mix well to combine. Sprinkle the active yeast on top, and let sit for 5 minutes for the yeast to start activate. It will begin to foam.
- Mix in the flour and olive oil, and stir until a thick dough begins to form, knead with your hands for 5 minutes. Cover the dough with a towel and allow to rest in a warm area for about an hour until the dough doubles in size. I heat my oven for a minute, turn it off, and allow the dough to sit in the warm oven for an hour to rise.
- To make the pretzels, preheat the oven to 450 degrees Fahrenheit. Line a sheetpan with parchment paper, and place an oven-safe ramekin in the center. Bring a large pot of water to a boil, and add in the baking soda.
- Pull about 2 tablespoons of dough from the bowl, and roll the dough into a ball with your palms. The balls should be roughly 1 inch in diameter. Set aside until all the balls are formed. Drop the balls of dough, 12 at a time, into the boiling water. Allow to boil for 1 minute. Once boiled, carefully remove them from the water with a slotted spoon, and place around the ramekin on the baking sheet, making concentric circles like a wreath. Repeat until all the dough has been boiled.
- Bake the pretzel balls and the empty ramekin in the oven for 15-20 minutes until the pretzels have browned on top. Remove from oven and brush with olive oil and sprinkle with sea salt or pretzel salt.
- To make the Sweet Herb Mustard Dipping Sauce, add the whole grain mustard, maple syrup, yellow mustard, and Herbs de Provence to a bowl, and mix well to combine. Transfer the sauce to the ramekin and serve!
Notes
Dietary Modifications
This recipe is vegan and vegetarian, made with totally plant-based ingredients.
This recipe has healthy whole grains! It's made with sprouted whole wheat flour, as well as all purpose. You can use all whole wheat flour if you'd like.
To make this recipe gluten free, you can try using One Degree Organics brown rice flour, to varying results. I've only tried this recipe with whole wheat flour, but there are plenty of gluten free flour mixes you can try.
To make refined sugar free, substitute the brown sugar in the pretzel dough with an equal quantity of a natural sweetener like maple syrup, agave nectar, or raw honey (as a beekeeper, I absolutely love raw honey in sauces)!
Nutrition
Calories: 219kcalCarbohydrates: 41gProtein: 7gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 2033mgPotassium: 163mgFiber: 4gSugar: 5gVitamin A: 22IUVitamin C: 1mgCalcium: 42mgIron: 2mg
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