Bran Pretzels

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Fun to make and good for you, too.

12 pretzels
1-1/2 cups warm water (100° to 110°F)
1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
1-1/2 cups wheat bran
1-1/4 to 1-3/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup whole wheat flour
1 egg beaten
2 teaspoons coarse salt
Associated Recipes:
Place water in a large bowl. Sprinkle in yeast; stir until dissolved. Add bran to yeast mixture; let stand 10 minutes. Add 1 cup all-purpose flour, sugar, and salt. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Punch dough down; turn out onto lightly floured surface. Divide dough into 12 equal pieces. Roll each piece to 18-inch rope; shape into pretzels. Place on greased baking sheets. Brush lightly with beaten egg; sprinkle with salt.

Bake in preheated 425oF oven for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack.
Total Time
Rise Time 45 minutes
Bake Time 15 to 20 minutes
Nutritional Facts
Total Fat grams 1.00
Saturated Fat grams 0.00
Cholesterol milligrams 20.00
Sodium milligrams 510.00
Total Carbohydrates grams 25.00
Sugar grams 2.00
Dietary Fiber grams 5.00
Protein grams 5.00
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