Spice Free Whole Wheat Soft Pretzels

Total time1 hr 50 min

Prep time30 min

Cook time20 min

4.9

(16)

Soft, chewy, and deeply satisfying, these whole wheat pretzels deliver that classic bakery experience right from your own oven. The ingredient list is refreshingly short and straightforward — just flour, yeast, honey, olive oil, salt, and water — with absolutely nothing that could sneak in unwanted heat or seasoning. That makes them a genuinely great option for anyone navigating a spice-free lifestyle, since even store-bought pretzels can harbor unexpected flavoring blends or seasoned coatings. The real magic here is the baking soda bath, which gives each pretzel its signature chewy crust and that gorgeous deep mahogany color before it ever hits the oven. Whole wheat flour adds a subtle nuttiness and a little extra heartiness compared to a standard white flour version, so these feel more substantial without sacrificing that pillowy interior. A brush of egg wash and a sprinkle of coarse sea salt are all the finishing they need — simple, clean, and completely delicious. Serve them warm with your favorite dipping sauce and watch them disappear fast.

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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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