A Stir The Pots Post

Whole Wheat Pretzels


In the full glory of their name, "Vollkornweizenmehl Laugabrezeln," whole wheat lye pretzel are difficult to pronounce but easy to enjoy. Plain. Smeared with butter along with a topping of ham. And, yes, dipped in mustard.


Here is a version I used with high extraction flour and whole wheat from Trumansburg flour. Though I tried farro in my last attempt with a modicum of success, I wanted to try and taste whole grain wheat. They were inspired by Mike Zakowski, known as "the bejker", and someone who is a recent Coupe de Boulanger team member, as well as someone who sells goods at Northern California's famed Sonoma Farmers Market. He posted his pretzels on his Facebook page, so I tried his mix of flour to make these.


I used my standard recipe.  Failing to have enough levain, I used a mix of whole wheat levain pizza dough and topped off with my 100 percent hydrated starter. Results were fantastic, no more white flour for me!



  1. Mac

    I would use the word, “Vollkornweizen.” That denotes that it’s really whole wheat flour.

  2. Jeremy

    MAC, Noted and revised, Danke!


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