Vegetarian Whole Wheat Soft Pretzels
There is something deeply satisfying about pulling a tray of golden-brown, chewy pretzels out of your own oven, and this whole wheat version delivers that bakery-level payoff with wholesome ingredients you can feel good about. The dough comes together with whole wheat flour, olive oil, and a touch of honey, giving each pretzel a slightly nutty, earthy flavor that sets it apart from anything you'd grab off a store shelf. The real magic happens in the baking soda bath — a quick 30-second dip on each side before the oven is what creates that signature chewy crust and deep mahogany color. A generous brush of egg wash and a shower of flaky sea salt before baking locks in that classic pretzel look and that irresistible salty crunch. Every ingredient here is straightforwardly meat-free, so there's nothing to second-guess or swap out. These are incredible warm from the rack with mustard, but honestly they don't need a thing.
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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.
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