Coconut Free Whole Wheat Soft Pretzels
There is something deeply satisfying about pulling a batch of soft, chewy pretzels out of your own oven, and the whole wheat flour here gives them a nutty, hearty depth that store-bought versions just can't match. The dough comes together with pantry staples — warm water, yeast, honey, olive oil, and sea salt — so every ingredient is straightforward and easy to verify. That classic pretzel chew comes from a quick baking soda bath before the oven, which creates the signature dark, glossy crust without any specialty equipment beyond a large pot. A beaten egg wash and a generous shower of coarse sea salt finish things off, giving you that bakery-style crunch on the outside with a pillowy interior. Nothing in this recipe relies on tropical oils or hidden additives, so you can mix, shape, and bake with total confidence. These are fantastic warm from the rack with a little mustard on the side, and they reheat beautifully if any happen to survive past the first hour.
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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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