Oats Free Whole Wheat Soft Pretzels

Total time1 hr 50 min

Prep time30 min

Cook time20 min

4.9

(16)

Soft pretzels are one of those snacks that feel almost magical to make at home — that glossy, deep brown crust and chewy interior are hard to beat fresh from the oven. These are built entirely on whole wheat flour, honey, olive oil, and a handful of pantry staples, so there's no grain ambiguity to navigate and no hidden fillers to second-guess. The real secret to that iconic pretzel texture is the baking soda bath, which gives each one a beautifully burnished exterior before it ever hits the oven. A quick egg wash and a generous scatter of coarse sea salt finish things off, delivering that satisfying salty crunch in every bite. The dough comes together with straightforward kneading and a single rise, making the process approachable even if you don't bake bread regularly. Pull them apart warm and you'll understand immediately why homemade pretzels are worth every step.

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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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