Almond Free Whole Wheat Soft Pretzels
There is something deeply satisfying about pulling a batch of soft, chewy pretzels out of your own oven, especially when they're made with wholesome whole wheat flour and a touch of honey for subtle sweetness. The dough comes together with simple pantry staples — yeast, olive oil, sea salt — so there's no need to scan labels for hidden nut-based ingredients or worry about cross-contact from specialty flours. The real magic happens in the baking soda bath, which gives each pretzel that signature chewy crust and deep, glossy mahogany color before they even hit the oven. A generous egg wash and a shower of coarse flaky salt finish them off beautifully. These are the kind of pretzels that make people think you ordered them from somewhere fancy, not that you shaped them on your own kitchen counter. Serve them warm with mustard, a cheese dip, or just on their own — they honestly don't need much help.
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Learn more →Ingredients
8 servings
For the dough
- 1 cup warm water (about 110°f / 43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tbsp honey
- 2 ½ cups whole wheat flour, plus more for dusting
- 1 tsp fine sea salt
- 2 tbsp extra virgin olive oil
For the baking soda bath
- 8 cups water
- ⅓ cup baking soda
For finishing
- 1 egg, lightly beaten
- 1 tbsp coarse sea salt or flaky salt
Instructions
- 1
Combine the warm water, yeast, and honey in the bowl of a stand mixer (or a large bowl). Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the whole wheat flour, fine sea salt, and olive oil to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, then increase to medium speed and knead for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
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