BHA & BHT Free Whole Wheat Soft Pretzels
Soft pretzels are one of those snacks that seem like they belong exclusively to stadium concession stands — until you make them at home and realize how completely achievable they are. These are built from whole wheat flour, honey, olive oil, and a handful of pantry staples, so you know exactly what went into every chewy, golden bite. That matters more than it sounds, because many store-bought pretzels and packaged snacks quietly contain preservatives like BHA and BHT to extend shelf life — ingredients that are easy to avoid when you're doing the baking yourself. The baking soda bath is the real magic step here: a quick 30-second dip per side gives each pretzel that signature chewy exterior and deep color before it ever hits the oven. A generous egg wash and a shower of coarse sea salt finish things off, producing that glossy, crackly crust that makes a fresh pretzel so satisfying to tear into. The whole wheat flour adds a slightly nutty depth that makes these feel more substantial than the pale, airy versions you'd grab from a bag. Serve them warm with mustard, a cheese dip, or just on their own — they won't last long either way.
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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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