Artificial Flavors Free Whole Wheat Soft Pretzels
Soft pretzels are one of those snacks that seem like they belong only to stadium concession stands and specialty bakeries — but making them at home means you know exactly what's going into every bite. Store-bought versions often sneak in artificial flavors, preservatives, and additives that have no business being in something as simple and satisfying as a pretzel. This recipe keeps things beautifully straightforward: whole wheat flour, honey, olive oil, sea salt, and a classic baking soda bath are all you need to get that iconic chewy crust and deep, toasty flavor. The baking soda boil is the real magic step here — it's what gives each pretzel that signature mahogany color and slightly crisp exterior without any chemical shortcuts. A brush of egg and a scatter of coarse flaky salt before they hit the oven seals the deal. The whole wheat flour adds a subtle nuttiness and heartiness that makes these feel more substantial than anything you'd pull from a bag. Warm off the rack, they're genuinely hard to beat.
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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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