Philly soft pretzels have the unforgettable flavor and texture – recreating a taste from my childhood. These aren’t your typical fluffy pretzels—they’re dense, slightly sweet, salty, and almost chewy. It’s hard to describe, but the memory of their unique texture and taste has stayed with me since childhood.
The Secret Ingredient: Durum Wheat
Based on what I know about Philly-style pretzels and the grains I have on hand, I realized that Durum wheat is essential for this recipe. If you make a lot of pasta, you probably already have Durum in your pantry. However, if you don’t, Khorasan (Kamut) or Emmer can be used as substitutes. These ancient grains add a distinct flavor and texture that are crucial to achieving that authentic Philly pretzel experience.
A Trip Down Memory Lane
This recipe brings back vivid memories of watching Pennsylvania Dutch-style pretzels being made. The dough was thick, heavier, and tougher than your usual bread dough. It wasn’t the kind of dough you could easily play with, but it was perfect for creating those delicious, hearty pretzels.
The Process: Patience and Precision
Kneading the dough was quite an experience. To make things manageable, I divided the soft pretzel dough into four smaller batches and kneaded each one by hand. This approach allowed for better gluten development, ensuring that the pretzels would have the right texture. It takes a bit of time and effort, but the results are worth it.
Bringing It All Together
After allowing the dough to rest and develop, it was time to shape and bake the soft pretzels. The kitchen filled with the nostalgic aroma of baking pretzels, and the first bite took me right back to my childhood. Dense, slightly sweet, salty, and chewy—these pretzels were everything I remembered and more.
Final Thoughts
Recreating these Philly-style pretzels with fresh milled grains was a delightful journey into the past. If you’re a fan of traditional, hearty pretzels, I highly recommend giving this recipe a try. The unique combination of Durum wheat (or its substitutes) and the traditional method of kneading and resting the dough will transport you back to a simpler time when flavors were bold, and every bite was a celebration.
Want to double the batch and get two amazing snacks from the same dough? Try my fresh milled, whole grain crunchy handmade pretzel sticks. They will knock your socks off!
Soft Pretzels – Philly Style
Ingredients
Dough
Water Bath
- 4 cups boiling water
- 4 tsp baking soda
Egg Wash
- 1 egg
- 1 tbsp water
Topping
- 2 tbsp pretzel or coarse salt
Instructions
- Mill the flour.
- Make the Yudane by mixing 25 grams of milled flour with 50 grams of boiling water. Mix it quickly into a paste.
- Add water to your mixing bowl with Yudane and sugar. Give it a swirl, then add salt and yeast.
- Add remaining flour to the bowl and begin mixing with a danish dough whisk (or by hand if you like). Add in butter, and continue mixing for several minutes by hand.
- Rest the dough for 30 minutes and knead for a few more minutes until the dough is more pliable and workable.
- Let the dough rise until doubled.
- Punch down the dough (we did it the fun way this time).
- Scale (divide) the dough into 4 parts, and take one section out at a time for shaping. Keep the remaining dough covered with a damp towel.
- Divide the section into 4, and shape each one into a pretzel.
Simple Shaping
- Roll out a long log
- Turn up the ends to make a “U” shape
- Take the top right end, and turn it down to make the number “6”
- Cross the other side over to complete the pretzel
Multiple Twist Pretzel Shaping
- Roll out a long log shape
- Make a “U” shape by turning up the ends
- Twist the two ends over each other two or three times. You choose which you like better.
- Lift the ends up and press them down at the bottom of the loop to form the pretzel.
Proofing/Baking
- Proof the shaped pretzels for 30 minutes before freezing for 30 minutes.
- Bring water bath ingredients to a boil, and immerse each pretzel for 1-2 minutes, then place on baking tray lined with parchment.
- Mix egg wash ingredients together with a fork or a whisk.
- Brush each pretzel with egg wash using a pastry brush, then sprinkle with coarse sea salt or kosher pretzel salt.
- 425 degrees F 10-15 minutes until nicely browned.
- Remove from oven and pan to cool on a wire rack.
Video
Notes
Nutrition
Enjoy baking, and savor the taste of nostalgia!
