Cashew Free Whole Wheat Soft Pretzels
There is something deeply satisfying about pulling a tray of homemade soft pretzels out of the oven, and these whole wheat ones deliver that classic chewy, golden-brown experience with a little extra depth of flavor. The dough comes together with just a handful of pantry staples — whole wheat flour, olive oil, honey, and yeast — so there is no guesswork about what went into them. The real magic happens in the baking soda bath, which gives each pretzel that signature dark, glossy crust and chewy bite you just cannot replicate any other way. A generous egg wash and a shower of coarse sea salt before baking push them firmly into "better than the mall" territory. For anyone navigating tree nut allergies or sensitivities, these are naturally free of cashews and any related cross-contact risks that can come with packaged snack foods. They are impressive enough to serve at a party but straightforward enough for a weekend afternoon project at home.
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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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