Lupin Free Whole Wheat Soft Pretzels

Total time1 hr 50 min

Prep time30 min

Cook time20 min

4.9

(16)

Soft, chewy pretzels with a deep mahogany crust and that satisfying salty bite are genuinely hard to beat fresh from the oven. These are made entirely with whole wheat flour, honey, olive oil, and a handful of pantry staples — no lupin flour, no legume-based flour blends, nothing that tends to sneak into specialty baked goods and cause concern. The classic baking soda bath is what gives each pretzel its signature dark, glossy exterior and that unmistakable slightly alkaline chew, and it works beautifully here with the nuttier whole wheat base. Rolling the dough into long ropes and twisting them into shape is genuinely fun, and the egg wash finish makes them look like something out of a proper bakery window. Because you're building everything from scratch with straightforward ingredients, you know exactly what went into every bite — no guesswork, no label anxiety. Serve them warm with mustard, a soft cheese, or just on their own, and don't be surprised if they disappear before they've had a chance to fully cool.

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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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