-
1
Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl.
-
2
Set aside 5 minutes.
-
3
In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt.
-
4
Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses.
-
5
Turn out onto a floured board.
-
6
Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky.
-
7
Cut the dough into 4 equal portions; cover with a clean towel.
-
8
On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you.
-
9
Spread 1/4 cup Nutella across the middle of the dough.
-
10
Fold the bottom third of the dough over the Nutella, then sprinkle 1/2 cup coconut over the folded part.
-
11
Fold the top third of the dough over the coconut.
-
12
Reroll the dough into a 14-by-11-inch rectangle.
-
13
Cut into seven 11-by-2-inch strips.
-
14
One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands.
-
15
Transfer the rope to a baking sheet lined with parchment paper.
-
16
Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape.
-
17
Cross the left end over the right again to make a twist in the middle.
-
18
Repeat with the remaining 3 pieces of dough dough and the remaining Nutella and coconut, spacing the pretzels 3 inches apart.
-
19
Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
-
20
Beat the remaining egg in a bowl.
-
21
Mix the sugar, chile powder, cinnamon, cloves and cayenne in another bowl.
-
22
Brush the pretzels with the egg; sprinkle with the spice mixture.
-
23
Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.
-
24
Photograph by Victor Schrager
