Chicken Free Whole Wheat Soft Pretzels
There is something deeply satisfying about pulling a batch of soft, chewy pretzels out of the oven, especially when you made the dough yourself from scratch. These are built on whole wheat flour, which gives them a slightly nutty, hearty flavor that sets them apart from anything you'd grab at a mall food court. The baking soda bath is the real secret here — a quick 30-second dip on each side before they hit the oven is what creates that signature chewy exterior and deep mahogany color. A generous brush of beaten egg right before baking locks in a glossy, crackly finish, and a shower of coarse sea salt on top makes every bite pop. The whole process is completely free of any poultry or meat, relying entirely on pantry staples like olive oil, honey, yeast, and flour to build real, complex flavor. Whether you serve them warm with mustard, cream cheese, or just on their own, they disappear fast — so consider doubling the batch.
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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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