Ginger Free Whole Wheat Soft Pretzels

Total time1 hr 50 min

Prep time30 min

Cook time20 min

4.9

(16)

There is something deeply satisfying about pulling a batch of soft, chewy pretzels out of your own oven, and this whole wheat version delivers that bakery-style experience without any of the mystery ingredients hiding in store-bought versions. The dough comes together with whole wheat flour, olive oil, honey, and yeast — straightforward pantry staples with zero hidden spice blends or flavoring agents that could sneak in unwanted ingredients. The real magic happens in the baking soda bath, which gives each pretzel that signature dark, glossy crust and chewy bite before they ever hit the oven. A generous egg wash and a shower of coarse sea salt finish things off, creating that irresistible crackly exterior over a soft, nutty interior. Because every ingredient here is whole and uncomplicated, you stay in complete control of what goes into the dough — no pre-mixed seasonings, no surprises. These are the kind of pretzels that disappear fast, so consider doubling the batch.

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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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