Gelatin Free Whole Wheat Soft Pretzels
Soft pretzels have a way of making any occasion feel a little more special, and this whole wheat version delivers that signature chewy, golden-brown crust with a heartier, nuttier flavor than anything you'd find at a mall kiosk. The dough comes together with just a handful of pantry staples — whole wheat flour, olive oil, honey, and yeast — so there's nothing hidden or unexpected in the ingredient list. The real magic happens in the baking soda bath, which gives each pretzel that distinctive deep mahogany color and satisfying chew without any additives or stabilizers. Many store-bought pretzels and pretzel mixes sneak in unexpected ingredients, so making them from scratch puts you fully in control of what goes into every bite. A generous brush of egg wash before baking locks in a glossy, crackly finish, and a shower of coarse sea salt ties the whole thing together. Pull them fresh from the oven, let them cool just enough not to burn your fingers, and try not to eat three in a row — it's harder than it sounds.
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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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