Nutmeg Free Whole Wheat Soft Pretzels

Total time1 hr 50 min

Prep time30 min

Cook time20 min

4.9

(16)

There is something deeply satisfying about pulling a batch of soft, chewy pretzels out of your own oven, and this whole wheat version delivers that bakery-style experience from scratch. The dough comes together with just a handful of pantry staples — whole wheat flour, honey, olive oil, and yeast — so every ingredient is straightforward and easy to verify. The real magic happens in the baking soda bath, which gives each pretzel that signature deep mahogany crust and chewy bite you'd expect from a proper pretzel shop. A generous egg wash and a shower of coarse sea salt finish things off beautifully before they hit the hot oven. Because the recipe relies entirely on whole grains, natural leavening, and simple finishing touches, there's no need to scan labels for hidden spice blends or pre-mixed seasonings that sometimes sneak in unwanted additions. These are hearty and a little rustic thanks to the whole wheat flour, but still pillowy enough on the inside to make you reach for a second one before the first batch even cools.

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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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