Home / Breads / New Year Pretzel Bread with Maple glaze (whole-wheat)
15 January, 2015

New Year Pretzel Bread with Maple glaze (whole-wheat)

Comments : 22 Posted in : Breads, Breakfast, Desserts on by : apsara Tags: ,


Baking breads is not something I can claim to be totally comfortable with. Taming the ‘yeast beast’ is a continuous learning process for me. Many of my bread trials have not worked out in the first attempt. Exceptions are whole wheat pita bread and whole wheat pizza which are relatively easy.

This month, Swetha of the Baking Partners Group (managed by Swathi) came up with the New Year Pretzel Bread for our assignment this month (adapted from here).Β This was an awesome opportunity to develop my bread-making skills. I had recently bought some whole wheat bread flour and decided to use it in this for a whole grain effect. I was able to nail this recipe the very first timeΒ and I’m very thrilled that all the pretzel breads got devoured by my family in just a couple of days. My kids have never been excited about home-made bread before!





The original recipe uses icing to decorate the bread; I avoided that part and just brushed maple syrup on top with toasted pistachios as garnish, to make this a delectable dessert. This recipe makes 7 such pretzel breads.

I’m bringing these to the Fiesta Friday #51 party at the Novice Gardener co-hosted by Jhuls and Aunt Juju.




whole wheat bread flour- 2 cup
unbleached bread flour- 1 cup + 1/3 cup for kneading

warm milk- 3/4 cup

sugar- 1/4 cup

butter- 1/4 cup

warm water- 1/3 cup

dry active yeast- 1 1/2 tsp.

salt- 1 1/2 tsp.

Ener-G egg replacer- 1 tbsp. + 6-8 tbsp. water

maple syrup and toasted pistachios for garnish


1. Add yeast to warm water with a pinch of sugar and let it sit for 10 minutes. The mixture should froth up to show the yeast is active.

2. Combine flours, salt and sugar in a bowl. Mix Ener-G powder with water, stir to dissolve.

3. In a big mixing bowl or stand mixer add warm milk, melted butter, sugar, flour mixture. Knead for 5-7 minutes till a ball of dough forms (I use my stand mixer). Add additional bread flour as necessary.

4. When it forms a ball place in an oiled bowl in a warm place. I warm my oven to 170 deg. F and turn it off. Then, I place the bowl, covered with a damp cloth inside the oven for an hour. It rises to double the volume.

Before rise

Before rise

covered with damp cloth in warm place

covered with damp cloth in warm place

After one hour

After one hour

5. Punch the dough turn it into a floured surface. Divide into 7 portions. Roll into long snake-like shape and into a pretzel form. Place on parchment lined cookie sheet, cover with a wet cloth and allow to rise again for another hour.

Pretzel shape- step 1

Pretzel shape- step 1

Pretzel shape- step 2

Pretzel shape- step 2

6. Bake at 350 deg. F for 20 minutes till golden brown. Allow to cool on wire rack.

7. Brush with maple syrup and garnish with toasted pistachios.



22 thoughts on : New Year Pretzel Bread with Maple glaze (whole-wheat)

  • January 15, 2015 at 12:22 am

    Just lovely Apsara!!! They have come out really well…I have tried whole wheat flour dinner rolls, but came out little dense..I will give a try with your recipe again πŸ™‚

    • January 20, 2015 at 9:52 pm

      Malar, try whole wheat bread flour. I think the amount of gluten plays a role.

    • January 20, 2015 at 9:52 pm

      Thank you so much, Julie!

  • January 15, 2015 at 4:28 pm

    Working with yeast is something I m scared of and keep postponing it.. Homemade pretzel that’s awesome

    • January 20, 2015 at 9:52 pm

      Yes, me too! πŸ™‚

    • January 20, 2015 at 9:53 pm

      thanks, Chitra.

  • January 17, 2015 at 12:08 am

    Wow…looks so inviting!

    • January 20, 2015 at 9:53 pm

      thank you, Rupa.

  • January 17, 2015 at 9:08 am

    Oh, yes, the yeast beast! It’s quite something, isn’t it? I’ve been meaning to make pretzels and have bought myself a boxed mix. I know, I know….it’s not the same. But it’s so much easier! Your recipe seems pretty straight-forward, it’s a good start for me to try pretzels from scratch! FF Anniversary next week, Apsara! Please be there! πŸ™‚

    • January 19, 2015 at 2:19 pm

      Sorry for replying late; was away on vacation. Thank you so much, Angie. Yes, I’ll be there! It’s going to be a grand celebration!!

  • Pingback: Fiesta Friday #51 | The Novice Gardener

  • January 17, 2015 at 9:56 am

    Love your pretzel bread and that you brushed them with a maple glaze instead of icing. Maple syrup is a favorite ingredient – I mean I do live in maple tree country! Thanks for sharing this recipe with the party goers at Fiesta Friday #51. Looking forward to seeing you next week for the big celebration πŸ™‚

    • January 20, 2015 at 9:41 pm

      Thank you, Aunt Juju. Yes, I look forward FF anniversary too!

    • January 20, 2015 at 10:13 pm

      You’re so sweet to say that, Aruna. πŸ™‚

    • January 19, 2015 at 2:21 pm

      Jhuls, you’re so sweet! Thank you for the link. Yes, I’ll be there, it is going to be so much fun! Was on vacation the past week and did not have a chance to reply to comments.

  • Anu Nagaraja
    January 22, 2015 at 7:25 am

    they are so beautfifully made ! I too am a novice when it comes to bread making . Your make is inspiring.

    • January 22, 2015 at 9:26 am

      thanks, Anu. Yes, practice does make it easier and familiar to handle, but who has the time? πŸ™‚

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