Sesame Free Whole Wheat Soft Pretzels

Total time1 hr 50 min

Prep time30 min

Cook time20 min

4.9

(16)

Soft, chewy pretzels with a deep mahogany crust and a satisfying whole wheat flavor — these are the kind of snack that makes you wonder why you ever bought the bagged version. Store-bought pretzels are a minefield for anyone avoiding sesame, since seeds and sesame-based coatings show up constantly in packaged varieties and even on bakery shelves. Making them from scratch here means you control every single ingredient, from the honey-activated yeast dough to the coarse salt finish. The real magic is the baking soda bath — boiling each pretzel before it hits the oven is what gives that signature chewy bite and glossy, crackly exterior that no oven-only method can replicate. Whole wheat flour adds a nutty depth that makes these feel more substantial than a classic white-flour pretzel without sacrificing any of that pillowy softness inside. A brush of beaten egg right before baking locks in that gorgeous dark color and helps the flaky salt cling to every curve. Serve them warm straight from the rack and watch them disappear.

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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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