Carrot Molasses Whole Wheat Pretzels
Soft, chewy, and packed with wholesome flavor, these Carrot Molasses Whole Wheat Pretzels are a delightful twist on a classic snack. Made with nutritious whole wheat flour and naturally sweetened with molasses, honey, and vibrant carrot puree, these pretzels achieve the perfect balance of earthy and subtly sweet notes. The dough is boiled in a baking soda bath for that signature pretzel texture and then baked to golden perfection, creating a crispy exterior with a tender, fluffy inside. Topped with a sprinkle of coarse salt for contrast, these pretzels are as delicious as they are nutritious. Ideal for a healthy snack, lunchbox treat, or cozy appetizer, this recipe combines unique ingredients and classic techniques to create an unforgettable homemade pretzel experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup Carrot puree
- 0.75 cup Warm water
- 3 tablespoons Molasses
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Salt
- 1 tablespoon Honey
- 0.67 cup Baking soda
- 8 cups Water (for boiling)
- Egg wash (1 egg beaten with 1 tablespoon water)
- for sprinkling Coarse salt
Instructions
In a small bowl, combine warm water and active dry yeast. Let sit for 5 minutes until the yeast is foamy.
In a large mixing bowl, combine whole wheat flour and salt. Add the carrot puree, molasses, honey, and the yeast mixture. Mix until a sticky dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Form into a ball.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise for 1 hour in a warm spot or until doubled in size.
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
In a large pot, bring 8 cups of water to a boil and carefully stir in the baking soda.
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 20-inch rope and shape into pretzels.
Gently drop each pretzel into the boiling baking soda water for 30 seconds, then remove with a slotted spoon and place on prepared baking sheets.
Brush each pretzel with egg wash and sprinkle with coarse salt.
Bake for 12-15 minutes, or until golden brown. Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 45070 mg | 1960% | |
| Total Carbohydrate | 347.9 g | 127% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 73.6 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 356 mg | 27% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3121 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
