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Bran Pretzels

  • Intermediate
  • 12 pretzels
  • 1 hr 55 min
Baking Success Or Baking Mess


1-1/2 cups warm water (100° to 110°F)
1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
1-1/2 cups wheat bran
1-1/4 to 1-3/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup whole wheat flour
1 egg beaten
2 teaspoons coarse salt


Place water in a large bowl. Sprinkle in yeast; stir until dissolved. Add bran to yeast mixture; let stand 10 minutes. Add 1 cup all-purpose flour, sugar, and salt. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Punch dough down; turn out onto lightly floured surface. Divide dough into 12 equal pieces. Roll each piece to 18-inch rope; shape into pretzels. Place on greased baking sheets. Brush lightly with beaten egg; sprinkle with salt.

Bake in preheated 425oF oven for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack.

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