Recipes » Appetizers » Hand-Twisted Soft Pretzels
T. Colin Campbell Center for Nutrition Studies

Reprinted from PlantPure Comfort Food (BenBella Books, 2022).



  • 1¾ cups lukewarm water
  • ¼ cup coconut sugar
  • 1 Tbsp active dry yeast
  • 2 cups all-purpose flour
  • 2 cups white whole-wheat flour or regular whole-wheat flour
  • 1½ tsp sea salt
  • ¼ cup everything bagel seasoning, store-bought or homemade
  • Mustard, marinara sauce, or plant-based nacho sauce, for serving

Baking Soda Bath

  • 7 cups water
  • ¼ cup baking soda


  • 1. In a large bowl, combine the lukewarm water, coconut sugar, and yeast. Let stand until frothy.
  • 2. Add both flours and the salt and stir until a soft dough begins to form. Knead for 6–8 minutes, until smooth. Place the dough in a clean bowl and cover with a damp towel. Set aside in a warm place until the dough doubles in size, about 1 hour.
  • 3. Preheat the oven to 425 degrees F. Line two rimmed baking sheets with parchment paper or silicone mats.
  • 4. To make the baking soda bath, add the water to a large saucepan and bring it to a rolling boil over medium-high heat. Add the baking soda and allow it to foam.
  • 5. Punch down the dough and remove it from the bowl. Cut into 10 even pieces. Roll each dough piece into a 22–24-inch rope. Bend the rope into a U shape, then twist and bring the ends down to create the classic pretzel shape. Press lightly to seal the ends. (Or get creative and make your own shapes.)
  • 6. Drop one pretzel at a time into the baking soda bath and boil for 30 seconds. Remove the pretzel using a slotted spoon and transfer to the lined baking sheet. Sprinkle with the everything bagel seasoning.
  • 7. Bake for 10–12 minutes or until golden brown. Serve warm with your favorite dipping sauce.

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