3 cups whole wheat flour (3 to 3 1/2 cups)
1 package Fleischmann's® Rapid Rise yeast
1 teaspoon salt
1 1/3 cups very warm water (125º to 130º)
3 tablespoons vegetable oil
1 tablespoon honey
1 egg white, slightly beaten
Coarse salt or sesame seed
Servings: 12
1. Mix 2 cups flour, the yeast (dry) and salt in large bowl. Stir in water, oil and honey, Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Cover and let rest 10 minutes.
2. Heat oven to 400º. Grease cookie sheet. Punch down dough; divide into 12 equal parts. Roll each part into rope, about 18 inches long. Twist each rope into pretzel shape on cookie sheet. Brush pretzels with egg white; sprinkle with coarse salt.
3. Bake about 15 minutes or until pretzels are golden brown and crust is crisp. Immediately remove from cookie sheet to wire rack. Serve warm and, if desired, with prepared mustard.
Yield: 12 Pretzels
Baking Time: 15 minutes
1 package Fleischmann's® Rapid Rise yeast
1 teaspoon salt
1 1/3 cups very warm water (125º to 130º)
3 tablespoons vegetable oil
1 tablespoon honey
1 egg white, slightly beaten
Coarse salt or sesame seed
Servings: 12
1. Mix 2 cups flour, the yeast (dry) and salt in large bowl. Stir in water, oil and honey, Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Cover and let rest 10 minutes.
2. Heat oven to 400º. Grease cookie sheet. Punch down dough; divide into 12 equal parts. Roll each part into rope, about 18 inches long. Twist each rope into pretzel shape on cookie sheet. Brush pretzels with egg white; sprinkle with coarse salt.
3. Bake about 15 minutes or until pretzels are golden brown and crust is crisp. Immediately remove from cookie sheet to wire rack. Serve warm and, if desired, with prepared mustard.
Yield: 12 Pretzels
Baking Time: 15 minutes
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