Xanthan Gum Free Whole Wheat Soft Pretzels
Soft, chewy pretzels with a deep mahogany crust and that signature salty bite are one of those things most people assume you can only get from a mall kiosk — but this whole wheat version proves otherwise. The dough comes together with just flour, yeast, honey, olive oil, and sea salt, so there are no stabilizers, gums, or additives hiding anywhere in the ingredient list. That makes it a genuinely clean bake for anyone navigating sensitivities to common dough improvers found in commercial and even some homemade recipes. The real magic happens in the baking soda bath: a quick 30-second boil on each side gives the pretzels their characteristic chewy exterior and that beautiful dark color without any shortcuts. A generous egg wash and a shower of coarse flaky salt before they hit the oven take things firmly into "worth every minute" territory. The whole wheat flour adds a slightly nutty, hearty depth that makes these feel more satisfying than a standard white flour pretzel. Pull one apart while it's still warm and you'll understand why this recipe is worth keeping on permanent rotation.
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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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