Emulsifier Free Whole Wheat Soft Pretzels
Soft pretzels have a way of making any occasion feel like a treat, and this whole wheat version delivers that chewy, golden-brown magic with nothing but honest, straightforward ingredients. The dough comes together with warm water, yeast, honey, whole wheat flour, olive oil, and sea salt — no additives, no emulsifiers, no mystery stabilizers that so many commercial pretzels quietly rely on. The real secret to that signature pretzel chew and deep color is the baking soda bath, which gives each one a quick boil before it ever hits the oven. A brush of beaten egg and a generous scatter of coarse salt finish things off, creating that glossy, crackly crust you'd expect from a proper pretzel. Because you're controlling every ingredient from start to finish, there's no need to squint at a label or wonder what's lurking in a store-bought bag. The whole wheat flour adds a subtle nuttiness and a little extra heartiness that makes these feel even more satisfying than the classic white flour version. Pull one apart while it's still warm and you'll understand immediately why homemade is worth every minute.
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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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