Philly Soft Pretzels (Philly Style) — Fresh Milled + Whole Grain
Philly soft pretzels have that unforgettable flavor and texture — it’s a taste straight 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 if you grew up around Pennsylvania, you probably know exactly what I mean.
The Secret Ingredient: Durum Wheat
Based on what I know about Philly-style pretzels (and what I had on hand), I realized durum wheat is essential for getting that authentic chew.
If you make a lot of pasta, you probably already have durum in your pantry. If you don’t, here are great substitutes:
These ancient grains bring a distinct flavor and texture that really helps nail that “Philly pretzel” feel.
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. Not the kind of dough you casually play with — but perfect for those hearty, nostalgic pretzels.
The Process: Patience and Precision
Kneading this dough is an experience. To make it manageable, I divided the dough into four smaller batches and kneaded each one by hand. It’s a little extra effort, but it helps develop the gluten and gives you that classic dense, chewy bite.
Bringing It All Together
After the dough rests and develops, it’s time to shape and bake. The kitchen smells like pure nostalgia, and the first bite takes you right back: dense, slightly sweet, salty, and chewy — just like the ones I remember.
Final Thoughts
Recreating Philly-style pretzels with fresh milled grains was such a fun trip down memory lane. If you love traditional, hearty pretzels, you’ve got to try these.
And if you 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’ll knock your socks off.
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