Celery Free Whole Wheat Soft Pretzels

Total time1 hr 50 min

Prep time30 min

Cook time20 min

4.9

(16)

Soft pretzels have a way of making any occasion feel like a little celebration, and this whole wheat version delivers that iconic chewy, golden-brown crust with a heartier, nuttier flavor than the classic white flour kind. The ingredient list is refreshingly straightforward — whole wheat flour, olive oil, honey, yeast, and a quick baking soda bath are really all you need to get there. That baking soda boil is the secret weapon: it's what gives each pretzel its signature deep mahogany color and satisfyingly chewy exterior before it even hits the oven. Every ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden plant extracts sneaking into your snack. The egg wash brushed on just before baking adds a gorgeous sheen, and the coarse sea salt on top hits that perfect salty-savory note in every bite. These are fantastic straight off the cooling rack with mustard, but they're equally good dunked in a warm cheese sauce or enjoyed plain while they're still slightly warm from the oven.

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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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