Rye Free Whole Wheat Soft Pretzels

Total time1 hr 50 min

Prep time30 min

Cook time20 min

Soft pretzels are one of those snacks that feel almost impossible to recreate at home — but this whole wheat version proves otherwise, delivering that signature chewy interior and deeply bronzed crust without a trace of rye flour anywhere in the recipe. The dough comes together with whole wheat flour, olive oil, honey, and a touch of sea salt, so every ingredient is straightforward and easy to verify. What really makes these taste like the real deal is the baking soda bath: a quick 30-second dip per side before they hit the oven creates that distinctive chew and rich, dark color that sets a proper pretzel apart from plain bread. A generous egg wash and a shower of coarse flaky salt finish them off beautifully. For anyone navigating grain sensitivities around rye specifically, this recipe is a genuinely satisfying fix — no substitutions needed, no ingredient swaps to second-guess. Pull them fresh from the oven and serve with mustard or a simple cheese dip, and they will disappear fast.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!