Pecan 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 warm, chewy pretzels out of your own oven, and this whole wheat version delivers that classic street-food experience right at home. The dough comes together with just a handful of pantry staples — whole wheat flour, olive oil, honey, and yeast — so you know exactly what's going into every bite. The real magic happens in the baking soda bath, which gives each pretzel that signature deep mahogany crust and chewy, slightly alkaline flavor that makes them taste genuinely authentic. A generous egg wash and a shower of coarse sea salt before baking seal the deal on both texture and appearance. Because the ingredient list is completely straightforward and nut-free by nature, there's no need to scrutinize labels or worry about surprise additions hiding in a store-bought version. These are hearty enough to stand on their own but equally great dunked in mustard or a warm cheese sauce.

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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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