These soft pretzels made with fresh milled flour are an easy treat that everyone will love! The classic golden brown crust with that delicious chew and soft fluffy inside will leave you enjoying every last bite.
What You’ll Need To Make Soft Pretzels With Fresh Milled Flour
Milk– You can substitute water, but you will find you may need less water for your dough. The pretzels made with milk brown up much better when baked than those made with water if that matters to you.
Yeast
Brown Sugar
Olive/Avocado Oil
Fresh Milled Hard White Wheat Flour
Salt
Baking Soda– For the quick boiling step.
How To Shape Your Pretzels
You can shape your pretzels as pictured below, leave them as sticks or twists, cut them smaller for pretzel bites, or however else you want to get creative. Just remember if you change the size you may have to adjust the bake time.
Do I Have To Boil My Pretzels?
If you want to skip the boiling step and you don’t care how brown they get you can do a baking soda water dip instead! Pictured below are pretzels made using the boil method and the dip method. The texture does have an overall better chew texture to it when boiled, but they are both still great options depending on how you want to do it!
Pretzel Flavor Ideas
Savory
- Garlic Parmesan
- Buffalo Ranch
- Everything Bagel
- Jalapeño Cheddar
Sweet
- Cinnamon Sugar
- Caramel Pecan
- S’mores
Pretzel Dip Ideas
- Beer Cheese Dip
- Honey Mustard Dip
- Spicy Queso
- Garlic Butter
- Ranch Dip
How To Store Your Soft Pretzels
In my opinion they are best the same day, but can be stored in an airtight container up to 2 days at room temperature.
*Note that if you just use sea salt to top them instead of pretzel salt it may dissolve and resemble mold. Not a big deal, just not super pretty.
You can also wrap them individually and store in a freezer bag in the freezer for up to 3 months.
When ready to enjoy from the freezer the best method is to bake them in the oven at 350°F for 8-10 minutes, placing them directly on a baking sheet without thawing first.
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Soft Pretzels Made With Fresh Milled Flour
Ingredients
- 360 grams milk, warm (90-100F) (1 1/2 cups)
- 9 grams instant yeast (1 tbsp)
- 25 grams brown sugar (about 2 tbsp)
- 1 tbsp olive oil (can sub avocado oil)
- 435 grams fresh milled hard white wheat flour (approx 3 1/4 cups)
- 1 tsp salt
- coarse pretzel salt for topping
- melted butter for brushing over the top
Baking Soda Water Boil
- 8 cups water
- 1/4 cup baking soda
Baking Soda Water Dip (If not boiling)
- 2 cups warm water
- 2 tbsp baking soda
Instructions
- Add milk, yeast, and brown sugar to a stand mixer bowl. Mix to combine.
- Add oil and salt. Mix.
- Add flour and knead for 6-8 minutes or until windowpane is achieved.
- Place dough in an oiled bowl to rise for 30-40 minutes or until doubled.
- Preheat the oven to 425F In a large pot, combine the 8 cups of water and the baking soda and bring to a boil.
- Punch dough down and divide into 10 pieces.
- Roll each piece into a long thin rope. (22"-24" long)
- Shape into a pretzel shape. Let shaped pretzels rise for 10 minutes covered so they don't dry out.
- Gently put the pretzels in the boiling baking soda water for a total of 30 seconds. I do 15 seconds for each side and I fit 2 pretzels in my pot at a time. *or do the baking soda water dip in this step if not boiling them.
- Lift pretzels out of water with a slotted spoon, spider strainer, etc. Drain off excess water, place on a parchment lined baking sheet and top with coarse pretzel salt if desired.
- Bake for 12-14 minutes. This may slightly vary among ovens. Mine are perfect at the 12 minute mark.
- Remove fromfrom the ovenoven and brush with melted butter and serve with your favorite dip!
Why is there milk in the ingredients but water in the recipe?
Just updated that! Thank you for pointing that out. 🙂