Black Pepper Free Whole Wheat Soft Pretzels
Soft, chewy, and deeply satisfying, these whole wheat pretzels deliver that iconic bakery experience right from your own oven — no specialty shop required. The nutty depth of whole wheat flour gives them a heartier character than the classic white flour version, while honey adds just a whisper of sweetness to balance the savory coarse salt on top. For anyone navigating a black pepper sensitivity, homemade pretzels are a genuinely smart move — store-bought and restaurant versions often sneak pepper into their seasoning blends or finishing salts, so controlling every ingredient yourself is the only way to be sure. The baking soda bath is the real magic here: a quick 30-second dip per side creates that signature chewy crust and gorgeous deep mahogany color before the pretzels even hit the oven. An egg wash locks in the shine and helps the flaky salt cling to every twist and curve. These come out of the oven firm on the outside, pillowy within, and completely irresistible — especially warm off the rack with your favorite dipping sauce.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!