Soft Pretzels with Wheat Germ

Recipe adapted from: Christa Rose on

Makes 10-12 pretzels

  • 4 tsp. active dry yeast
  • 1 tsp. white sugar
  • 1 1/4 c. warm water (110 degrees F)
  • 3 1/2 to 4 c. all-purpose flour
  • 1/2 c. white sugar
  • 1 1/2 tsp. salt
  • 4 Tbsp. wheat germ 
  • 1 Tbsp. vegetable oil
  • 1/2 c. baking soda
  • 4 c. hot water
  • 1/4 c. kosher salt, for topping pretzels

  • 1.  In a small bowl, mix together yeast and sugar (1 tsp.).  Add warm water and let the mixture sit for 10 minutes until mixture appears thicker/creamy.
    • 2.  In a large bowl, combine flour, sugar (1/2 c.), salt, and 4 heaping tablespoons of wheat germ.
      • 3.  Add yeast mixture into the large bowl with the flour.  Knead for 7-8 minutes until the dough is smooth.  If it is too dry, add 1-2 tsp. of water.
        • 4.  Coat the ball of dough with the vegetable oil, place the dough in a bowl, cover the bowl with plastic wrap, and set it in a warm place for an hour (until dough has doubled in size).
          • 5.  Preheat the oven to 450 degrees, lightly flour a surface, separate the dough into 10-12 pieces - roll into a rope shape and twist it into a pretzel.
          • 6.  Mix baking soda and hot water in a small bowl. 
          • 7.  Dip each pretzel into the baking soda mixture, place on a sheet coated with cooking spray, sprinkle with the salt and bake for approximately 10-15 minutes, or until pretzels have browned.