Pork Free Whole Wheat Soft Pretzels
There is something deeply satisfying about pulling a batch of soft, chewy pretzels out of the oven, and this whole wheat version delivers that bakery-style experience right in your own kitchen. The dough comes together with just a handful of pantry staples — whole wheat flour, olive oil, honey, 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 interior that you just can't fake. A generous egg wash and a shower of coarse sea salt finish things off beautifully before they hit the oven. Because the recipe relies entirely on plant-based fats and simple whole-grain flour, there's nothing hidden to worry about — what you see in the ingredient list is exactly what ends up on your plate. These are fantastic warm from the rack with a good mustard, but they also hold up well enough to pack for lunch or snack on later in the day.
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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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