Nitrate & Nitrite Free Whole Wheat Soft Pretzels
Soft pretzels have that irresistible chew and glossy, salted crust that makes them nearly impossible to resist, and this whole wheat version delivers all of that from scratch with nothing but clean, straightforward pantry ingredients. Every component here — from the honey-activated yeast dough to the baking soda bath that gives the crust its signature color and snap — is completely free of cured or processed additives, so you know exactly what you're eating. The whole wheat flour adds a subtle nuttiness and a little extra heartiness compared to a standard white flour pretzel, making these feel genuinely satisfying rather than just a snack. That quick boil in the baking soda bath is the real magic step: it creates the chewy exterior and deep mahogany color without any shortcuts or preservatives. A generous egg wash and a scatter of coarse sea salt before baking pull everything together into something that looks and tastes like it came from a proper pretzel shop. These are fantastic warm out of the oven with mustard, but honestly they don't need much — just a little patience while they cool.
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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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