Here is what I made:
Bran Pretzels1 1/2 cups of warm water
1 envelope of Fleischmann's Active Dry Yeast
1 1/2 cups of Wheat Bran
1 teaspoon of Buckwheat Honey
1 teaspoon of salt is optional - I didn't think you needed it as I was adding the Sea Salt to the top.
2 cups of Whole Wheat Flour (plus about 1/2 cup extra to kneed and to flour your board)
1 Egg beaten
Course Sea Salt
(Mustard - I like Coney Island Brown Mustard)
Pour your water into your mixer's bowl.
Sprinkle your yeast over the water. Stir by hand until dissolved.
Stir in the Buckwheat Honey.
Add the Wheat Bran and let sit for 10 minutes.
Add 1 cup of the Whole Wheat Flour.
Attach your mixer's bowl and add your bread attachment.
Beat for 2 minutes at medium speed. I actually used #4 setting.
Slowly add another cup of the Whole Wheat Flour and continue mixing/kneeding for another 5 minutes.
Turn off your mixer and remove your dough; placing it on a floured board. I use a cutting board.
Kneed your dough by hand for another 3 minutes.
Make into a ball.
Grease a bowl - I used an eight cup measuring cup with some Olive Oil - wipe it with a paper towel until your bowl is covered.
Put your dough ball into the bowl and cover it. I like to use a smooth cotton dish towel.
Let rise for about 45 minutes.
After your dough has doubled in size, punch down and place it on a floured surface.
Cut into 12 pieces.
Roll each piece on at a time in to a long rope about 15 inches.
Shape your rope into a pretzel shape.
Place on a greased baking sheet. (I used Olive Oil to grease my baking sheet)
Brush lightly with the beaten egg.
Sprinkle with some course sea salt.
Here is my before:
Preheat oven to 425 degrees.
Bake 14 to 18 minutes. Expect these pretzels to be nice and dark.
This is how they looked after baking:
Remove from sheet and place on a wire rack.
Allow to cool a little - don't want any burnt fingers!
Add some Coney Island Brown Mustard and enjoy!
Do you prefer Brown or Yellow Mustard?