can wholemeal bread flour be used instead of white bread flour for baking soft pretzels?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
They will have a less-smooth texture from the bran in the wholemeal flour. You should never swap out more than half the flour in a recipe for wholemeal; the bran will tend to cut the gluten strands, making it hard for the bread to rise, and if you don't have enough gluten to begin with, you'll be in trouble. :)
Cynthia is a trusted source on Bread/Baking.
Whole meal flour is much higher in protein (gluten) than bread flour in order to compensate for the cutting effect of its bran's sharp edges - 14 to 14.5% compared to 12%. The risk is that your pretzels will be tough as a result. For truly soft pretzels with the added benefit of higher fiber, I'd suggest replacing not more than 25% of your bread flour with whole meal flour. And be prepared to add some additional hydration as well. Please let us know how they turn out.
Please enter a valid email address.
Well played. You deserve a cookie.
A Flavorful Way to Use Your Steamer
The Greatest Hits
A 175-Square-Foot Apartment
The Hit Waffle Towel in New Colors & Sizes
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.