National Pretzel Day calls for a delicious fresh flour whole grain pretzel recipe! If fresh flour can elevate everything else's taste and nutrients, why would it be any different for this game day, comfort food staple?

Please don't let the 1 hour and 30 minutes scare you.  Let me do a quick preview of the process so you can see it's mostly just rise time: first, make a yeast mixture and let it sit while you mill your flour, combine dry ingredients, add yeast and liquids, and knead.  It will rise unaccompanied for 1 hour and then you just spend 10-15 minutes finishing up.  Last time I made this recipe I had an over eager "helper" and they still turned our great even with stops and starts in the process.  Trust us, you want to try this versatile pretzel and it's so convenient that you can make pretzel bites, pretzel pizzas, cinnamon sugar and more...yes please!

We'd love to know what you think if you try these pretzels!  Please leave a comment below or tag us on Instagram @unsifted.kc

Happy Unsifted Baking!
- Keira and Sarah

Unsifted's Soft Pretzels

PREP: 30 mins
RISE: 1 hour
BAKE: 8 minutes
YIELD: 10-14 medium pretzels

Ingredients:

Pretzel Dough

Baking Soda Bath

Optional Egg Wash

Instructions:

1. In a small bowl, add 1 tsp sugar, 4 tsp yeast, and 1 cup warm water. Stir together gently then cover and let activate/rise until foamy
2. Mill 3 1/3 cup Basic Blend on "Noon" setting (will yield just under 5 cups Unsifted flour).  Set 2 tbsp fresh flour aside for kneading
3. In a large bowl or mixer, add remaining flour, 1/3 cup sugar, and 1 1/2 tsp salt.  Mix until combined well
4. Add yeast mixture, 1 tbsp olive oil, and 1 tbsp honey.  Mix together with wooden spoon or dough whisk
5. Add 1/2 cup warm water or until dough comes together to form a firm ball
6. Turn dough onto lightly floured surface and knead for 7 minutes by hand, or in a mixer. Set a timer. This is a firmer dough so do not be alarmed.
7. Spread remaining 1 tbsp olive oil into same large bowl and cover kneaded dough with plastic wrap
   Pro-tip: Plastic wrap or another sealing lid is best because it helps trap the moisture and heat output to create an optimal rising environment.
8. Let dough rise for 1 hour in a warm draft-free location
   Pro-tip:  When I'm in a hurry, I like to place a barely warm heating pad underneath my metal mixing bowl to speed up rising process. Just be sure not to make the heating pad too warm or it will kill the yeast.
9. Preheat oven to 450 degrees F and grease baking sheet.
10. Pour dough onto counter and roll flat into rectangle roughly 12x18 inches. (Note: If you prefer even thicker pretzels, you should make this dough thicker here.)
11. Cut dough into 10-14 pieces using a knife or pizza cutter
12. Shape each piece of dough
    * Roll each piece of dough into a rope (about 20 inches long)
    * Then either cut into shorter pieces for pretzel bites or shape into a pretzel.  To make a pretzel, cross the dough's left end over the right end.  Then, twist and pinch down the ends to secure them
13. In a 9x13 inch pan, combine 4 cups hot water and baking soda until dissolved
14. Immediately, bathe each pretzel into the hot soda water and the let excess water drip off (for approximately 5 seconds) before placing on greased baking sheet.  Make sure to let all excess drip off.
    Pro-tip: This step helps create the chewy texture and distinctive pretzel flavor.  Some people prefer to boil the water to have added chewiness, but that is a step that I don't think is necessary with these and I prefer the convenience of using hot tap water.
15. Optional: Brush pretzels with an egg wash (Lightly beat 1 large egg in small bowl with 1 tbsp milk)
16. Sprinkle pretzels with course sea salt (or other variation of topping)
17. Bake for 8 minutes or until golden brown
18. While baking, melt 4 tbsp butter
19. Brush the baked and warm pretzels with melted butter (see variations below)
20. Enjoy hot or place on cooling rack and eat cool later!

Pro Tips: