Soft Pumpernickel Pretzels
Cuisine: German
Author: Cookie Madness
Prep time: 60 mins
Cook time: 10 mins
Total time: 1 hour 10 mins
This is a pumpernickel version of my other favorite soft pretzel recipe. The dough is very easy to work with. For best results, weigh your flour. I used a mix of 3 oz each of rye and wheat and 5 oz all-purpose
  • 1 cup all-purpose flour (5 oz)
  • 3/4 cup plus 2 tablespoons rye flour (3 oz)
  • 3/4 cup plus 2 tablespoons whole wheat flour (3 oz)
  • 1 1/8 teaspoon quick rising yeast (1/2 packet)
  • 3/4 teaspoon salt
  • 1 1/2 tablespoons dark cocoa powder (such as Hershey's Dark)
  • 1/2 tablespoon light brown sugar
  • 1 tablespoon molasses
  • 2 tablespoons softened unsalted butter
  • 1/2 tablespoon caraway seeds, plus more for garnishing
  • 2/3 to 3/4 cups water, warmed to 130 degrees F.
Boiling Mixture
  • 1/3 cup baking soda
  • 5 cups water
  • 1 egg yolk mixed with a tablespoons of water
  • Some coarse salt
  1. In the bowl of a stand mixer, combine all 3 flours (11 oz weight total), yeast, salt, cocoa powder, sugar, molasses, butter and caraway seeds.
  2. Add the hot water gradually, stirring until well blended. Dough should not be too sticky.
  3. Attach the dough hook, put the bowl on the stand and knead for about 8 minutes. If dough is too dry as it kneads, add a tiny bit of water. If it is too wet, add a little flour. Dough should feel pretty firm, smooth, and elastic once kneaded.
  4. Transfer dough to a oiled bowl and turn so that dough is lightly coated with oil. Cover and let rise for one hour.
  5. After dough has risen, divide it into 5 chunks.
  6. Preheat the oven to 450 degrees F. Have a parchment lined heavy duty baking sheet ready to go.
  7. Bring the water and baking soda to a boil in a large saucepan.
  8. Shape each piece of dough into a 24-inch rope and form into a pretzel shape.
  9. Working one piece at a time, put the shaped pretzels in the boiling water for 30 seconds, then lift it out with a slotted spatula and put on a parchment lined baking sheet.
  10. When all pretzels are formed, brush with the egg yolk mixture and sprinkle with coarse salt OR caraway seeds
  11. Bake for about 12-14 minutes at 450 degrees F. Transfer to a wire rack and let cool or serve warm.
Recipe by Cookie Madness at