Whole Wheat Soft Pretzels

Ingredients:

• * 2 1/2 c white whole wheat flour
• * 1/2 tsp salt
• * 2 tbsp honey or agave (agave for a vegan version)
• * 2 1/2 tsp active dry yeast
• * 2 tbsp melted butter or buttery spread (dairy free for vegan version)
• or 2 tbsp water
• * 1 c minu 2 tbsp water, warm to the touch but not hot
• * 2 tsp baking soda

Instructions:

1. Add all of the ingredients to the bowl of a stand mixer equipped with a dough hook. Mix on medium speed until combined, scraping the sides if necessary and adding up to an addition tbsp water. The dough should be a little sticky.
2. Increase to medium speed and knead for 10 minutes. Cover and let rise for 30 minutes.
3. In the last few minutes of rise time, fill a wide pot with a couple of inches of water and bring to boil. Add 2 tsp of baking soda to the water and whisk to dissolve.
4. Preheat oven to 450 degrees F and spritz a baking sheet with nonstick spray
5. Divide the dough into 8 portions. Roll the dough into long snakes using your hands and twist into your favorite pretzel shape. The dough will puff up more, so make them just a little thinner than you want your pretzels.
6. Drop your pretzels one or two at a time into the water, boiling for about 20 seconds or until they float. Scoop out with a slotted spatula, shake off the excess water, and place on the baking sheet. Sprinkle with a little coarse salt. Repeat with remaining pretzels.
7. Let boiled pretzels rest for 5 to 10 minutes. Bake for 9 minutes then switch to broil for 1 or 2 minutes until brown and toasty on top.

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