Soy Free Whole Wheat Soft Pretzels

Total time1 hr 50 min

Prep time30 min

Cook time20 min

4.9

(16)

Soft pretzels have a way of making any occasion feel like a treat, and this whole wheat version delivers that satisfying chew and glossy, salted crust you'd expect from a proper pretzel shop. Every ingredient here is straightforward and naturally free of soy — warm water, honey, whole wheat flour, olive oil, and a simple egg wash — so there's no label-scanning required. The real magic happens in the baking soda bath, which gives each pretzel that signature deep mahogany color and slightly crisp exterior before it ever hits the oven. Rolling the dough into long ropes and shaping them by hand is genuinely fun, and the process is more forgiving than it looks. A hot 450°F oven finishes the job beautifully, turning out pretzels that are firm on the outside and pillowy within. Serve them warm with mustard, a cheese dip, or just on their own — they disappear fast either way.

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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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