Whole Wheat Soft Pretzels with Two Dipping Sauces

• 1 cup warm water
• 1 tablespoon packed light brown sugar
• 1 teaspoon kosher salt
• 2 ¼ teaspoons active dry yeast
• 2 cups white whole wheat flour
• 1 cup all purpose flour
• 1 tablespoon vital wheat gluten
• ⅔ cup baking soda
• Coarse salt or cinnamon sugar for sprinkling

Sauces

• Tarragon Mustard Sauce
• Chocolate Sauce

Combine water, sugar, and salt in the bowl of a stand mixer. Sprinkle yeast on top. Allow to sit for 5 minutes. Add oil. Combine whole wheat flour, all-purpose flour, and gluten. And flour mixture, 1 cup at a time, while mixing, until it begins to form into a ball. Continue mixing on low speed until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Put ball of dough in a greased and floured resealable plastic bag. Keep in a warm place to rise 30 minutes to 1 hour. Punch down the dough and separate into 6 pieces. Roll each piece into a short log, about inches. Cover, and let rest for 5 minutes. Preheat oven to 370° F. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Roll out each log to about 15 inches long. Shape by putting the log into a U-shape, then take either end of the rope in your finger tips and draw them together so the dough forms a circle. Twist the ends of the rope together once or twice. Then bring the twisted ends toward yourself and fold them down onto the bottom curve. Use a bit of water to wet the ends and make them stick onto the dough. Let the pretzels rest on baking sheet. In a large pot, add 10 cups water and baking soda; bring to a boil. Add pretzels, one by one, to the water for 30 seconds. Remove using a large flat spatula or tongs.Place on baking sheet and spoon a bit of the water over top and sprinkle with coarse salt or cinnamon sugar. Bake for 10 minutes or until brown.  These are amazing fresh out of the oven, but stay fresh for a few days in a resealable plastic bag and can be reheated.