Seed Oil Free Whole Wheat Soft Pretzels
Soft pretzels have a way of making any occasion feel like a treat, and this whole wheat version delivers that signature chewy, golden-brown crust with a satisfying depth of flavor you just don't get from the frozen aisle. The dough comes together with extra virgin olive oil instead of the refined vegetable or canola oils that sneak into most commercial and homemade pretzel recipes, making it a genuinely clean bake from start to finish. Honey gives the yeast something to work with and adds a subtle sweetness that plays beautifully against the coarse sea salt finish. The real magic happens in the baking soda bath — a quick 30-second dip per side is what gives each pretzel that distinctive chewy exterior and deep mahogany color straight out of a proper pretzel shop. Whole wheat flour brings a nutty, hearty backbone that makes these feel more substantial than their pale, processed counterparts. An egg wash locks in that glossy, bakery-worthy sheen before they hit the oven at a blazing 450°F. Pull them off the rack after just a few minutes of cooling and you have something genuinely special — warm, salty, and made entirely with ingredients you can feel good about.
About FigFig 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
- 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!