Capsaicin Free Whole Wheat Soft Pretzels
There is something deeply satisfying about pulling a batch of soft, chewy pretzels out of your own oven, and this whole wheat version delivers that bakery-style experience without any of the heat-based ingredients that can sneak into store-bought versions. The nutty depth of whole wheat flour gives these pretzels a heartier flavor than the classic white flour kind, while honey adds just a touch of natural sweetness to balance the salt. The real magic happens in the baking soda bath — a quick 30-second dip on each side creates that signature chewy crust and deep mahogany color that makes a pretzel look and taste like the real deal. A generous egg wash and a shower of coarse sea salt finish things off beautifully before they hit the hot oven. Every ingredient here is straightforward and easy to verify, which means no guesswork about hidden spice blends or seasoning mixes that might contain irritating compounds. These are genuinely crowd-pleasing, whether you serve them warm with mustard, cheese sauce, or just on their own straight from the rack.
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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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