Pistachio Free Whole Wheat Soft Pretzels
Soft, chewy pretzels with a deep mahogany crust and a satisfying whole wheat flavor — these are the kind of snack that disappears fast. The dough comes together with just a handful of pantry staples: whole wheat flour, honey, olive oil, and yeast, with no nuts or nut-derived ingredients anywhere in sight. That makes this a genuinely worry-free bake for anyone navigating tree nut sensitivities, since every component is straightforward and easy to verify. The real magic happens in the baking soda bath, which gives each pretzel that signature chewy exterior and glossy, pretzel-shop finish before it ever hits the oven. A generous egg wash and a shower of coarse sea salt seal the deal, creating that irresistible salty crunch on top. Whole wheat flour adds a slightly nutty, earthy depth that makes these feel more substantial than a classic white flour version — hearty enough to stand on their own or dunk into your favorite mustard. Once you smell these coming out of the oven, you'll wonder why you ever bought the frozen kind.
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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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