Friday, May 4, 2012

Whole Wheat Rosemary Sea Salt Soft Pretzels

I made these rosemary sea salt soft pretzels.  I used 2 cups of whole wheat flour in place of 2 cups of the all-purpose flour.  I thought they turned out delicious, but I do need a little more practice rolling my pretzel dough out more thin so that my pretzels aren't quite so knot-like.  For a first attempt I think these were great though, even with the whole wheat flour.  I decided to skip the cheddar sauce in the recipe and served these with spicy mustard to make them a little lighter, but I'm sure the cheddar sauce would be amazing!

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