Turkey Free Whole Wheat Soft Pretzels

Total time1 hr 50 min

Prep time30 min

Cook time20 min

4.9

(16)

Soft pretzels are one of those snacks that feel almost magical when you make them from scratch — that glossy, deep brown crust and chewy interior are genuinely hard to beat. These are built on whole wheat flour, which gives them a slightly nutty, hearty flavor that sets them apart from anything you'd grab at a mall food court. The baking soda bath is the real secret here: a quick 30-second dip on each side before they hit the oven is what creates that signature chew and that gorgeous mahogany color. A brush of beaten egg right before baking locks in the shine, and a generous scatter of coarse sea salt ties everything together. Every ingredient in this recipe is straightforward pantry staple territory — honey, olive oil, yeast, flour — so there's nothing hidden or unexpected to navigate. They come out of the oven smelling incredible and taste best still slightly warm, pulled apart and dipped in mustard or whatever you love.

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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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