Whole Wheat and Beer Pretzel Knots

Whole Wheat and Beer Pretzel Knots are super tasty thanks to the addition of beer and dill. What's KNOT to love?

If there's one thing I love better than hot, soft, homemade pretzel...it's hot, soft, homemade pretzel that's made with whole wheat flour, dill weed and dry mustard mixed into the dough.

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I found and adapted a recipe for Prosciutto Pretzel Knots from The Whole Hog Cookbook because I liked that it had beer in the recipe, but oddly enough I didn't use any prosciutto.

In addition, I swapped out some of the all-purpose flour with whole wheat flour, and I added in some dried dill weed, ground mustard, and garlic powder. I also swapped grapeseed oil for olive oil (but you can use whatever oil you have on hand).

Other than that, the recipe is exactly the same. LOL

The dipping sauce recipe I'm sharing with you today is also different from what's in the cookbook (go figure).

Mine is an easy mixture of mayonnaise, yellow mustard, honey, and dill weed in order to mirror the flavor in the pretzels themselves.

Of course, the sauce is totally optional, but if you're going to take the time to make soft, homemade pretzels (and I hope you do), why not take an extra 2 minutes to whip up the sauce that will really put these pretzels over the top?

Who doesn't have time for that?

If you've made soft, homemade pretzels before, then you're familiar with the process of boiling the pretzels in a baking soda/water bath after they've have had a chance to rise for a second time.

This baking soda bath is what gives a soft pretzel the unmistakable soft and chewy outer crust.

For me, what makes this recipe stand out from all the others I've ever made is the addition of beer to the baking soda and water bath.

The beer adds a uniqueness of flavor, unlike any other hot, soft pretzel I've ever tried, and I think you'll agree!

WHOLE WHEAT and BEER PRETZEL KNOTS    
Yield:  15 pretzel knots        Prep Time: 2 hours (includes rise time)    Bake Time: 15-17 minutes
For the pretzels:
1 package instant dry yeast (2 ¼ teaspoons)
1 ½ cup warm milk (I used 2%)
1 tablespoon granulated sugar
1 tablespoon grapeseed oil
2 ¼ cups all-purpose flour
1 ½ cups whole wheat flour
1 ½ teaspoons kosher salt (plus more for sprinkling on the pretzels before baking)
2 teaspoons dried dill weed
1 ½ teaspoons dry mustard
1 tablespoon garlic powder
1 (12 ounces) can or bottle beer
6 cups of water
2 tablespoons baking soda
1 egg, lightly beaten with 1 tablespoon water (for egg wash)

For the dipping sauce:
½ cup mayonnaise
1 ½ tablespoon yellow mustard
1 tablespoon honey
2 teaspoons dry dill weed

-Dissolve the yeast in the warm milk. Stir in the sugar and allow the mixture to sit for 5 minutes to get foamy. Once foamy, add the grapeseed oil.
-Meanwhile in a large bowl (or in the bowl of a stand mixer), whisk together the all-purpose flour, whole wheat flour, salt, dill weed, dry mustard, and garlic powder.
-Using a wooden spoon or the dough hook of the stand mixer, stir (knead) the yeast mixture into the flour mixture until the dough forms a ball and comes away from the sides of the bowl.
-Turn the dough out onto a lightly floured surface and knead by hand for 2-3 minutes.
-Return the dough to a lightly oiled bowl. Cover with plastic wrap and place in a warm, draft-free place to double in size (approximately 1 hour).
-Punch the dough down to deflate. Turn the dough out onto a lightly floured surface and roll the dough into a long log.
-Cut the log evenly into 15 pieces. Roll each piece of dough out to an approximate 12" rope and gently tie a knot with the dough rope.
-Place the dough knot onto a parchment lined baking sheet and continue the same procedure with the remaining dough pieces.
-Place the dough knots in a warm, draft-free place to rise for a second time until doubled (approximately 30-35 minutes).
-In a large stock pot, boil 6 cups of water along with the beer. Stir in the baking soda.
-Preheat oven to 400 degrees.
-Using a large slotted spoon, carefully add the pretzel knots 2-3 at a time into the boiling water for about 60 seconds, flipping once or twice. Remove the boiled pretzels to a rack that has been sprayed with baking spray. Continue the boiling process with the remaining pretzel knots.
-Brush each boiled pretzel with the egg wash and sprinkle each pretzel with additional kosher salt.
-Bake the pretzels in a preheated oven for 15-17 minutes or until they're deeply golden brown.
-Cool on a wire rack until ready to serve.
-Meanwhile, in a medium size bowl stir together the dipping sauce ingredients and serve with the warm pretzels.

Dissolve the yeast in the warm milk. Stir in the sugar and allow to sit and get foamy. Once foamy, stir in the oil.

In a large bowl, whisk together the all-purpose flour, whole wheat flour, salt, dill weed and garlic powder. Using a wooden spoon or dough hook, add the yeast mixture into the flour mixture and stir or knead until the dough forms a ball and comes away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead by hand for 2-3 minutes. Return the dough to a lightly oiled bowl and place in a warm, draft-free place to double size (approximately 1 hour).

Turn the risen dough out onto a lightly floured surface and form the dough into a long rope. Cut the rope evenly into 15 pieces. Roll each dough piece into an approximate 12" rope and form each rope into a knot. Place each knot onto a parchment lined baking sheet.

Place the knots into a warm, draft-free place to rise again (approximately 30-45 minutes). Meanwhile bring the water, beer and baking soda to a boil in a large pot. Use a large slotted spoon to simmer 2-3 pretzels at a time in the water, turning occasionally (about 1 minute). Place the boiled pretzels onto a cookie sheet fitted with a baking rack that's been sprayed liberally with baking spray. Continue the same process with all the knots.

Brush each boiled pretzel with the egg wash and sprinkle each with kosher salt. Bake in a preheated oven until deeply golden brown (approximately 15-17 minutes). Remove to a cooling rack and stir together the dipping sauce.

Serve warm and enjoy!

I served our pretzel knots along with dinner one night, and the next day I brought some to my parent's house where my mom served them along with a nice bowl of soup.

She and my dad really enjoyed them as did my husband and a whole lot of people on Instagram and Facebook. LOL

I also think these would make wonderful little slider buns for any sort or sandwich or small burger. Just slice them in half lenghtwise with a serrated knife and use the dipping sauce as a spread for your sandwich.