Whole Wheat Pizza Pretzels

Yesterday in the late afternoon I went out with my sister. We had a great time together... Like always. And we went to Thrifty Foods to get some dinner, and in our selection we got a pizza pretzel!

I have always loved pizza pretzels and I never thought of making them before. The one we had was with a white dough but I wanted to make it a bit healthier so I decided to make mine whole wheat. I found a recipe that I used at VCC this past January. I never actually tried the bread that I made with this recipe but it has to be good if all the students are making it :) I made some adaptions and came up with this final recipe.


Yield: 14 pretzels (28 sun dried tom rolls) 
~ 10 pretzels (1 kg dough) and 8 sun dried tomato rolls (400g. dough) 


Time: (approx. with resting) 2 - 21/2 hours

14 g (1 T.) dry active yeast

435 g (2 c.) warm water

300 g (2 c.) all purpose flour

450 g (3 c.) whole wheat flour

35 g (2 T.) sugar

15 g (1 1/2 t.) salt

50 g (1/4 c.) butter, at room temperature

40 g (1/4 c.) parmesan cheese

3 g (1 T.) oregano

pizza sauce (1 213 ml can)

cheese, your choice

jalapeños, optional but delicious :) 

For this dough I used the straight dough method. Which is where you put all the ingredients into the mixer and you mix it together until the gluten is developed. I did mix the yeast, water and the sugar together in a small bowl first and then added it to all the other ingredients once it was foaming and had grown.

If you are going to make the sun dried tomato rolls then take the dough out now and fold in the sun dried tomatoes.

Rest dough in a greased bowl for 30 min. Pre heat oven to 205*C or 400*F. Punch down and rest an additional 10 minutes. Scale pretzels at 100 g. each or rolls at 50 g. each. Rest another 10 minutes. Make up and proof until about double in size.

To make up the pretzels roll out the portioned dough into long strips, kinda like a snake. Make into a pretzel shape. As shown above.

 Spread as much sauce on top as you desire, top with jalapeños if using. Add cheese let rest until about a half size bigger then bake.

Bake for about 20-25 minutes for the pretzels and about 10-15 minutes for the rolls.

Enjoy!

Bake at 205*C or 400*F

Variation: 

400 g dough (or a third of this recipe)

50 g (1/3 c.) sun dried tomatoes

Fold the sun dried tomatoes into the dough and use the same directions as for the whole wheat dough. Just round them into 50 g. buns instead of the pretzel shape :)