Hazelnut Free Whole Wheat Soft Pretzels

Total time1 hr 50 min

Prep time30 min

Cook time20 min

4.9

(16)

Soft pretzels have a way of making any occasion feel a little more special, and this whole wheat version delivers that iconic chewy bite with a nutty, hearty depth that the classic white-flour kind just can't match. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your snack. The real magic happens in the baking soda bath — boiling each shaped pretzel before it hits the oven is what creates that glossy, deep mahogany crust and the satisfying chew you'd expect from a proper pretzel. A generous brush of egg wash and a shower of coarse sea salt finish things off beautifully, giving you that salty, crackling exterior in every bite. The dough itself comes together with honey, olive oil, and whole wheat flour, so the flavor is warm and slightly sweet underneath all that savory crunch. These are genuinely impressive to pull out of the oven for a crowd, but the process is approachable enough for a relaxed weekend baking project.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!