Citric Acid Free Whole Wheat Soft Pretzels
Soft pretzels are one of those snacks that feel almost impossible to replicate at home — until you try this recipe and realize they're completely doable with a short ingredient list and no specialty items. Every component here is straightforward and naturally free of citric acid, which is a sneaky additive that shows up in a surprising number of packaged breads, pretzel mixes, and even some yeasted doughs as a dough conditioner or preservative. The whole wheat flour gives these a slightly nutty, hearty flavor that sets them apart from the pale, chewy versions you'd grab at a mall food court. The real magic happens in the baking soda bath — a quick 30-second dip per side creates that signature deep mahogany crust and chewy exterior without any acidic additives in sight. A generous brush of egg wash and a scatter of coarse sea salt before baking pulls everything together into something that looks genuinely impressive. Fresh out of the oven, they're pillowy on the inside, crackling on the outside, and honestly hard to let cool for the full five minutes before tearing in.
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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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