Yumminess!

I got bored the other day and really wanted a soft pretzel. I've been on this serious nutrition and exercise plan since August, and have been looking for healthy alternatives for my favorite foods. So, I made Whole Wheat Soft Pretzels.

Here's the recipe:

Ingredients

1/4	ounce active dry yeast (1 packet)
1	tablespoon honey
3 1/2	cups whole-wheat flour
1/2	cup all-purpose flour
1	tablespoon sea salt
	Cooking Spray

Directions

1. Combine 1½ cups lukewarm water (110 to 115 degrees), yeast and honey in a large bowl; stir to combine. Add the wheat flour, all-purpose flour and salt. Mix in stand mixer until dough is mostly together.
   
2. Dump the dough onto a lightly floured surface. Knead for 12 to 15 minutes, adding up to ¼ cup all-purpose flour if needed, until the dough is soft and smooth but not sticky.
   
3. Spray the inside of a bowl with cooking spray. Shape the dough into a ball, seam side down, and transfer to the bowl. Spray top of dough with cooking spray. Cover with plastic wrap or a towel and let rise in a warm spot for up to 90 minutes, or until doubled in size.
   
4. Line two cookie sheets with parchment paper. Punch down the dough and place on a lightly floured surface. Cut into 12 pieces. With your hands, roll one piece into a snake with thinly tapered ends, about 16 inches long. (Cover remaining pieces with plastic wrap while working.) Transfer to prepared baking sheet, looping one end, then the other, over the midpoint of the roll, making a pretzel shape. Repeat with remaining dough. Let the pretzels rest 15 to 20 minutes.
   
5. Preheat the oven to 450 degrees, placing two racks in and above the center of the oven. Meanwhile, bring 10 cups water to a boil in a large pot. When the pretzels are ready, stir about a tablespoon of baking soda into the boiling water. Gently lift 2 or 3 pretzels, depending on the surface area of your pot, and slide them into the bath, knot side down. Poach for 30 seconds, turn them over and poach 30 seconds more. Using a long-handled mesh strainer, transfer the pretzels to a kitchen-towel-lined sheet tray to drain, then return them to the prepared baking sheets. Sprinkle freely with course sea salt. (I skipped this step since I don't like my pretzels so salty.) Repeat with remaining pretzels.
   
6. Bake for 14 to 18 minutes, turning the trays halfway through, until dark brown. Transfer to a cooling rack until just cool enough to eat. Serve with mustard.