Rice Free Whole Wheat Soft Pretzels
Soft pretzels are one of those snacks that feel almost magical when you make them from scratch — chewy on the inside, deeply browned on the outside, and finished with that satisfying crunch of coarse salt. These are built entirely on whole wheat flour, so there's no rice flour or rice-based starch anywhere in the mix, making them a genuinely clean choice if you're navigating a rice-free lifestyle. The real secret to that classic pretzel chew and dark, glossy crust is the baking soda bath — boiling each shaped pretzel before it ever hits the oven is what separates a truly great homemade pretzel from glorified bread sticks. Honey feeds the yeast and adds a subtle sweetness that plays beautifully against the salty finish, while olive oil keeps the dough tender without weighing it down. The whole wheat flour brings a slightly nutty, earthy depth that makes these feel more satisfying than anything you'd pull from a ballpark bag. An egg wash right before baking locks in that signature mahogany color and helps the salt stick. Serve them warm with mustard, a cheese dip, or just on their own — they disappear fast either way.
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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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