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Bran Pretzels

Fun to make and good for you, too.

Bran Pretzels

Bran Pretzels

difficulty

Intermediate

Yield

12 pretzels

Prep Time

0:35

Bake Time

15 to 20 minutes

Rise Time

45 minutes

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  • difficulty

    Intermediate

  • Yield

    12 pretzels

  • Prep Time

    0:35

  • Bake Time

    15 to 20 minutes

  • Rise Time

    45 minutes

Ingredients

  • 1-1/2 cups warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry 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

Directions

  1. 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.
  2. 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.
  3. Bake in preheated 425°F oven for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack.
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Bran Pretzels

  • Difficulty: Intermediate
  • Yield: 12 pretzels
  • Prep Time: 0:35
  • Bake Time: 15 to 20 minutes
  • Rise Time: 45 minutes

Ingredients

  • 1-1/2 cups warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry 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

Directions

  • 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 425°F oven for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack.