Whole-wheat pretzels

Ingredients

1. 1 package active dry yeast
2. 2 teaspoon brown sugar
3. 1/2 teaspoon kosher salt
4. 1 1/2 cups warm water
5. 1 cup bread flour
6. 3 cups whole-wheat flour
7. 1 tablespoon olive oil
8. 1/2 cup wheat gluten
9. Cooking spray
10. 1/4 cup baking soda
11. 1 egg white or 1/4 cup egg-substitute
12. 1 tablespoon of sesame, poppy or sunflower seeds

Directions

In the bowl of a food processor, dissolve yeast, sugar, salt and warm water. Let sit 5 minutes. Add flours, olive oil and gluten. Mix by hand or in a food processor with a dough hook for 5-10 minutes, until a smooth dough forms and pulls away from bowl. Spray inside of bowl with cooking spray, so dough does not stick. Cover with plastic and place in warm place for approximately 1 hour, until doubled in size.

Punch dough down, and divide into 14 pieces. Then roll into long ropes. One at a time, make U shape with a single rope, then cross ends over and pinch in the bottom of the U shape, making the traditional pretzel shape.

Bring 8-10 cups of water to rolling boil with 1/4 cup baking soda. Add pretzels one by one and cook for 30 seconds in water. Remove with spatula to parchment-lined baking pan. Brush with egg white or egg-substitute and top with your choice of sesame, poppy or sunflower seeds. Bake in a 450 F oven for 10-15 minutes, until dark brown.

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.