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Soft Pretzels Dry Grains

Chewy with a crisp crust, these make for a great snack with a side of tangy mustard.


12 Tablespoons



Total Time:

35 Minutes


1.4 Litre Dry Grains Container

Soft pretzels dough made in Vitamix blender dry grains container


¾ cup (180 ml) water, 105°F-115°F (40°C-46°C
¼ cup (55 g) brown sugar
1 package active dry yeast
¼ cup (30 g) whole wheat flour
½ cup (65 g) all-purpose flour
1½ cup (205 g) high gluten bread flour
1 pinch salt, optional
1 large egg
2 Tablespoons kosher salt, optional


1. Preheat oven to 450°F (230°C).
2. To proof the yeast, combine warm water, brown sugar, and yeast. Stir slowly to combine. Set aside for 5 minutes.
3. Place flours and salt into the Vitamix Dry Grains Container and secure lid.
4. Select Variable 1.
5. Turn machine on and slowly increase speed to Variable 6.
6. Blend until a hole forms in the center of the flour mixture, about 5 seconds.
7. Turn off machine.
8. Select Variable 3.
9. Turn machine on and remove the lid plug. Add the yeast mixture through the lid plug opening.
10. Stop machine and replace lid plug.
11. Select the highest speed.
12. Turn machine on and off to pulse two times. Stop machine and remove lid.
13. While dough rests, lightly coat a baking sheet with vegetable cooking spray or shortening.
14. Use a wet nylon spatula to scrape the sides of the container, pulling the dough away from the container sides and into the center of the mixture. Replace lid.
15. Select the highest speed.
16. Turn the machine on and off to pulse five more times.
17. Add additional water, 1 Tablespoon at a time, only if dough seems exceptionally dry.
18. Repeat process five times, scraping the sides of the container until the dough binds together into a soft, elastic mixture.
With the lid on the container, let the dough rise until doubled in size, about 15 minutes.
19. Transfer dough to a lightly floured surface and divide into 12 pieces.
20. With your palms, roll each piece to form a rope about 12-inches to 18-inches (30 cm-46 cm) long. Loop into an oval, twist the ends together and gently press the ends to the top side of the oval.
21. Whisk together the egg and water. Slowly and gently brush the egg mixture on each pretzel shape, and then sprinkle with salt.
22. Bake for 8 to 10 minutes or until crispy and lightly browned.

Chef's Notes

Please refer to our dry grain grinding chart for more details on grinding whole wheat flour.

Nutrition Information

Serving Size 1 Tablespoon
Amount Per Servings
Calories 117
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 18 mg
Sodium 11 mg
Total Carbohydrate 23 g
Dietary Fibre 1 g
Sugars 5 g
Protein 4 g