Name: Fresh Milled Flour Soft Pretzels
Prep time: 20 min
Cook time: 15 min
Total time: PT1H 30M
Yield: 8 servings
Ingredients: 500 g fresh milled hard white wheat flour (or 375g hard white + 125g einkorn); 300 ml warm water (43°C); 7 g active dry yeast; 20 g honey; 28 g butter, melted; 6 g salt; 65 g baking soda (for boiling bath); 1400 ml water (for boiling bath); 10 g coarse salt for topping; 1 egg, beaten (for egg wash); 8 g vital wheat gluten (optional, if using einkorn blend)

Instructions

Combine warm water and honey in a large bowl. Sprinkle yeast over the top and let sit until foamy, about 5–10 minutes.
Add melted butter, salt, and flour (plus vital wheat gluten if using einkorn) to the yeast mixture. Stir until a shaggy dough forms, then knead by hand for 8–10 minutes until smooth and elastic. Fresh milled flour absorbs water more slowly — let the dough rest 5 minutes mid-knead if it feels stiff.
Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
Preheat oven to 220°C (428°F). Divide dough into 8 equal pieces. Roll each piece into a 50–60cm rope and twist into a pretzel shape: form a U, cross the ends over each other twice, then fold them down to the bottom of the U and press gently to seal.
Bring the boiling bath water to a boil in a wide pot. Add baking soda carefully — it will foam up.
Drop pretzels into the baking soda bath one or two at a time. Boil for 30 seconds per side, then remove with a slotted spoon to a parchment-lined baking sheet.
Brush each pretzel with beaten egg and sprinkle generously with coarse salt.
Bake for 12–15 minutes until deep golden brown.
Let cool on the baking sheet for 5 minutes. Serve warm with mustard, cheese sauce, or butter.

Notes

**Flour tips:** Hard white wheat is your best bet here for gluten strength. If blending in einkorn (which is lower gluten), keep it to 25% or less of total flour and add the vital wheat gluten. Kamut works too but absorbs more water — add an extra 15–30ml if substituting. Soft white wheat is too low in gluten for pretzels on its own. **Fresh milled flour note:** Freshly milled flour can behave differently from store-bought. The dough may feel stickier at first — resist adding too much extra flour. Give it time to hydrate during kneading. **Weight note:** Gram measurements are approximate for fresh milled flour, which can vary in density depending on grind setting. Adjust hydration as needed — the dough should be smooth and slightly tacky but not sticky.