Fast, fun and healthy, these whole grain pretzels are a delight to make! Made with freshly milled flour to create a buttery soft inside and a chewy, golden brown outside.

Easy Homemade Soft Pretzel Recipe

Snack time!

That has got to be one of the most welcoming statements one can declare.

Come 3:30 pm, I will announce “snack time” and everyone comes a-runnin’! Dogs, kids, husband, parents.

Everyone loves a delicious snack. And a little break time from the daily routine to sit and enjoy ones chosen snack. Perhaps it is a cup of coffee, a muffin, a peanut butter sandwich or maybe a slice of cheese. Cheese is my husbands go-to snack choice.

While there are plenty of scrumptious snack choices out there, a homemade pretzel, still warm from the oven, will always be a family favorite. Growing up, my Mom used to make this soft pretzel recipe for my brother and I. Since then, I have altered the recipe to use fresh ground flour packed full of minerals, vitamins and oils instead of processed all-purpose flour. If you are partial to grinding your own flour too, then this pretzel recipe is for you!

Soft, salty with a traditional pretzel flavor, these whole grain pretzels are a cinch to make. They are prefect for kids and adults alike. And if you’re anything like us, you may need to double the recipe because these pretzels won’t last long!

What Kind of Flour are Pretzels Made of?

Many homemade pretzel recipes call for all purpose flour but if you want a nutritious snack, I recommend using freshly milled flour in the form of hard white wheat or hard red wheat. I enjoy using hard red for it’s nuttier flavor.

Are Wheat Flour Pretzels Healthy?

Most pretzels are made with questionable ingredients and refined wheat flour making them not a nutrient-dense snack. By using fresh milled flour in your homemade pretzels, you can be assured that you are getting the most nutrients, vitamins and fiber in every bite. Eating pretzels made with whole grains provides the body with crucial nutrients, ensuring you are eating a healthy snack.

Do You Have to Boil Pretzels Before Baking?

Yes. Boiling pretzels for a short period of time helps create a puffy dough that gives you the familiar soft inside texture and chewy, crisp exterior when baked.

What are Some Toppings for Pretzels?

• Coarse salt
• Cinnamon sugar
• Shredded cheese
• Garlic parmesan 
• Everything bagel seasoning
• Garlic butter

Pretzel Dipping Sauce Ideas

• Mustard
• Homemade ranch dressing
• Tomato or marinara sauce
• Pizza sauce
• Hummus
• Fresh onion dip
• Melted cheese
• Queso

How to Make Pretzels with Fresh Ground Flour

Makes: 12 pretzels

Ingredients to Make Homemade Soft Pretzels

1 tablespoon quick rising (instant) yeast
1 cup warm water
2 tablespoons butter, softened
1/2 teaspoon salt
1/2 teaspoon honey
1 teaspoon vital wheat gluten, optional
2 3/4 cup freshly milled hard red wheat flour
16 cups water
4 tablespoons baking soda
2 tablespoons coarse sea salt

How to Make a Pretzel Step By Step

In a small glass measuring cup, warm 1 cup of water to about 110° F.

In a large mixing bowl, add the water, melted butter, the vital wheat gluten, honey and salt. Stir to combine. Add two cups of flour. Mix to form a batter. Sprinkle yeast and top. Stir in remaining 3/4 cup flour. Knead dough for 3-5 minutes. Cover bowl and allow to rise in a warm place for 1 hour.

Divide dough into 12 pieces. On a lightly floured surface, roll the first piece into a thin 15-inch long strip. Grabbing each end of the strip, twist into the shape of a pretzel. Repeat with remaining pieces.

Preheat oven to 475° F.

In a large pot, bring 16 cups of water to a boil. Add baking soda. Using a slotted spoon, carefully drop two pretzels into the water. Boil for 1 minute. With the spoon, remove pretzels from water and place on a parchment lined baking sheet. Sprinkle with sea salt. Repeat with remaining pretzels.

Bake pretzels for 10 to 12 minutes or until golden brown. Cool on a wire rack for a few minutes. Serve as is or with your favorite dipping sauce. The pretzels are best consumed within a day but leftovers can be stored in an airtight container.

Tips

This post contains affiliate links, which means I make a small commission at no extra cost to you. In any case, I only link to products we actually use on our homestead and that I believe can truly benefit to you. See my full disclosure here. 

If you don’t have a grain mill, you can still make this traditional soft pretzel recipe using whole wheat flour. Replace the hard red wheat flour with whole wheat flour, skip the vital wheat gluten and reduce the yeast to 2 1/4 teaspoons. The pretzels will turn out delicious!

Instead of making these pretzels into a salty snack, try topping them with a mixture of cinnamon and sugar for a slightly sweet treat.

More Homemade Snack Recipes

What is your favorite snack to eat? Share in the comments below and don’t forget to check out these other great homemade snacks recipes!

Pita Chips

Strawberry White Chocolate Granola Bars

Beef Jerky

Fermented Carrots

Continue to Content

Yield: 12 pretzels

Whole Grain Soft Pretzels

Print

Fast, fun and healthy, these whole grain pretzels are a delight to make! Made with freshly milled flour to create a buttery soft inside and a chewy, golden brown outside.

Ingredients

• 1 tablespoon quick rising (instant) yeast
• 1 cup warm water
• 2 tablespoons butter, softened
• 1/2 teaspoon salt
• 1/2 teaspoon honey
• 1 teaspoon vital wheat gluten, optional
• 2 3/4 cup freshly milled hard red wheat flour
• 16 cups water
• 4 tablespoons baking soda
• 2 tablespoons coarse sea salt

Instructions

1. In a small glass measuring cup, warm 1 cup of water to about 110° F. Dissolve yeast into water.
2. In a large mixing bowl, add two cups of flour, vital wheat gluten, honey and salt. Stir to combine. Add water mixture and melted butter. Mix to form a batter. Stir in remaining 3/4 cup flour. Knead dough for 3-5 minutes. Cover bowl and allow to rise in a warm place for 1 hour.
3. Divide dough into 12 pieces. On a lightly floured surface, roll the first piece into a thin 15-inch long strip. Grabbing each end of the strip, twist into the shape of a pretzel. Repeat with remaining pieces.
4. Preheat oven to 475° F.
5. In a large pot, bring 16 cups of water to a boil. Add baking soda. Using a slotted spoon, carefully drop two pretzels into the water. Boil for 1 minute. With the spoon, remove pretzels from water and place on a parchment lined baking sheet. Sprinkle with sea salt. Repeat with remaining pretzels.
6. Bake pretzels for 10 to 12 minutes or until golden brown. Cool on a wire rack for a few minutes. Serve as is or with your favorite dipping sauce. The pretzels are best consumed within a day but leftovers can be stored in an airtight container.

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