Mustard Free Whole Wheat Soft Pretzels

Total time1 hr 50 min

Prep time30 min

Cook time20 min

4.9

(16)

Soft, chewy, and deeply golden, these whole wheat pretzels deliver that satisfying bakery-style pull with a nutty depth that white flour just can't match. The classic baking soda bath is what gives them their signature mahogany crust and that unmistakable pretzel chew — no specialty ingredients required. For anyone navigating a mustard sensitivity, pretzels can actually be a minefield, since many store-bought versions are made alongside or even seasoned with mustard-based spice blends. Here, every single component is straightforward and easy to verify: whole wheat flour, honey, olive oil, yeast, egg, and salt. The finish is simple and bold — just a generous brush of egg wash and a shower of flaky sea salt before they hit a screaming-hot oven. They come out with a crisp exterior that gives way to a soft, pillowy interior, and they're genuinely hard to stop eating warm off the rack. Serve them as a snack, a party appetizer, or alongside a bowl of soup for a seriously satisfying homemade moment.

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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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