Ingredients

The following ingredients have 24 Servings
  • 1 cup white whole wheat flour
  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 2 1/4 teaspoons 1 package instant dry yeast
  • 1 1/4 cups water (120° to 130°)
  • 1 1/2 teaspoons salt
  • 1/2 cup diced pepperoni
  • 1/2 cup baking soda
  • 1 egg (beaten)
  • Garlic salt
  • 1 garlic cloves (minced or pressed)
  • 2 teaspoons olive or vegetable oil
  • 1 can (14 ounce crushed tomatoes in rich puree)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes

Instruction

  • Mix whole wheat flour, whole wheat pastry flour, yeast and salt in stand mixer fitted with a beater blade.
  • Turn mixer to low and add the warm water. Beat on medium speed for 3 minutes.
  • Switch to the dough hook, gradually add the all-purpose flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead until the dough is smooth, about 5 minutes.
  • Scrap the dough off the dough hook in to the bowl and add the diced pepperoni. With the dough hook, knead the pepperoni in to the dough.
  • Turn dough onto lightly floured counter and knead briefly to form a round ball. Coat a large bowl with non-stick cooking spray. Place dough in bowl and coat surface of dough with non-cooking spray. Cover bowl with plastic wrap and let rise until it has doubled in size, about 60 minutes.
  • Punch down the dough, cover it and let rest for 5 minutes.
  • Preheat the oven to 425°.
  • Divide the dough into 8 equal pieces. Work with one piece at a time and keep the remaining dough covered.
  • Roll each portion into a 12-inch-long rope. Cut each rope in to three pieces and roll each piece in to an 8-inch-long rope. Tie each piece into a knot. Place on a baking sheet that has been sprayed with non-stick cooking spray. Cover and repeat with remaining pieces. Let rise for 15 minutes.
  • Bring to boil 8 cups of water and 1/2 cup baking soda in a large saucepan or Dutch oven. Carefully drop knots, 6 at a time, into the boiling water. Cook for 15 seconds on one side, flip and cook 15 seconds on the other side. Using a large slotted spoon, remove knots from water and return to cookie sheet.
  • Mix the beaten egg with 1 tablespoon water. Lightly brush the pretzel tops with the egg wash and season liberally with garlic salt.
  • Bake at 425°F for 10 minutes or until the pretzels are deep golden brown. Transfer to a wire rack to cool.
  • Homemade Pizza Sauce
  • In a small saucepan, sauté garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week.