The Best Soft Pretzels Made with Fresh Milled Flour

I bake a lot of sourdough bread and grind my own flour with a Mockmill Professional 200 grain mill. I am a mad scientist experimenting with many different ancient grains and wheats. I am addicted to the smell of sourdough starter! Some fails, but also many successes. Follow me on Instagram: @pzpbakes.

subheading: Dough Ingredients:

4&½ to 5 cups Fresh Milled Flour 540g I milled 180g Kamut and 360g hard white wheat (You may need slightly more or less flour, check the video for the consistency of the dough.)

1&¾ cup warm water 400g

2 TBSP Softened Butter 28g room temperature

2 tsp salt

1&½ tsp instant yeast *see notes for active dry yeast

½ tsp barley malt syrup can substitute brown sugar

½ tsp brown sugar or 1 tsp if subbing for barley malt syrup

subheading: Boiling Solution:

16 cups water (1 gallon 3,785g)

½ cup baking soda 130g

subheading: Topping Ingredients:

2 TBSP Coarse Pretzel Salt 6g or ½ cup sugar 100g & 2 TBSP cinnamon

5 TBSP melted Butter 71g

Directions at grainsinsmallplaces.net

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