Nightshade Free Whole Wheat Soft Pretzels
Soft, chewy pretzels with a deep mahogany crust and a satisfying pull — these are the real deal, made entirely from wholesome, straightforward ingredients. For anyone navigating a nightshade-free lifestyle, classic snack foods can be a minefield of hidden spices and seasoning blends, but this recipe keeps things beautifully clean. Whole wheat flour, honey, olive oil, and a quick baking soda bath are all it takes to nail that iconic pretzel texture and flavor at home. The baking soda boil is the secret weapon here — it creates that signature chewy exterior and rich color before the pretzels even hit the oven. A generous egg wash and a shower of coarse sea salt finish them off with a glossy, bakery-worthy look. Serve them warm straight from the rack and watch them disappear fast.
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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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