Cinnamon Free Whole Wheat Soft Pretzels
Soft, chewy, and deeply satisfying, these whole wheat pretzels deliver that classic street-food experience right out of your own oven. The dough comes together with just a handful of wholesome ingredients — whole wheat flour, honey, olive oil, and sea salt — so there's nothing hidden or unexpected lurking in the mix. That signature pretzel chew and dark, glossy crust come from a quick dip in a baking soda bath before baking, a technique that's simple but genuinely transformative. A brush of beaten egg and a generous scatter of coarse flaky salt finish things off beautifully. Many store-bought or bakery pretzels include spiced coatings or flavored dips that can make them off-limits for people avoiding certain spices, but this recipe keeps things clean and straightforward from start to finish. Pull one apart while it's still warm and you'll understand immediately why homemade is worth the effort.
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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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