These whole wheat soft pretzels are just like the classic’s, chewy texture but also super soft. You’ll never want to go back to regular pretzels. They are made 100% fresh whole wheat flour.
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Ingredients and Substitutions
- Hard white wheat: We use hard white wheat flour to make these pretzels. You could use hard red wheat flour, you will probably need a little less flour.
- Yeast: The recipe calls for active dry yeast but you can use instant yeast.
- Salt: You need a fine salt for the dough and flaky salt for sprinkling on top of the pretzels.
- Honey: You can sub sugar.
- Baking soda: You’ll need about ¼ cup of baking soda to add to a pot of water. Boiling the pretzels in baking soda water for a few seconds is what gives them that classic pretzel texture.
- Egg: For brushing the tops.
- Butter: This goes in the dough.
- Water: You will use a little water in the dough and then you’ll need enough to fill a large pot about half full (about 8 cups).
See recipe card for quantities.
Variations
- You can do a variety of toppings. We just did flaky salt on ours, but you could do everything seasoning, garlic butter, parmesan cheese, cinnamon and sugar, sesame seeds, poppy seeds, the list is endless. Let your creativity go wild!
Instruction Photos
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: Using a stand mixer bowl, mix the yeast and sugar in the warm water and let sit for 5-10 minutes to activate.
Step 2: Add the flour and salt. Attach the dough hook and mix to form a shaggy dough.
Step 3: Add in melted butter and mix until combined. The dough should be very sticky. It should hold its shape a little. If it is soupy, you may need to add a little more flour.
Step 4: Knead on medium speed for 6-10 minutes or until the dough is smooth, supple and stretchy.
Step 5: Place the dough into an oiled container or bowl and let rise until doubled in size. We like using a container with straight sides so it is easy to tell when it has doubled.
Step 6: Divide the dough into 8 equal pieces and shape into balls.
Step 7: Working with 1 piece of dough at a time, roll into a long rope, about 20 inches long. Make a U shape with the rope, bring the ends together and cross them over each other. Make a twist, then fold the twisted end down and press the two ends into the bottom of the U shape to make a pretzel.
Step 8: Place the pretzels on a large baking sheet lined with parchment paper and lightly greased. Cover with a tea towel and let rest while you get the water ready.
Step 9: Preheat the oven to 425°F. Bring a large pot of water to a boil (you’ll need about 8 cups of water). Add ¼ cup of baking soda. Reduce the heat to make a soft boil. Carefully place pretzels, 2-3 at a time, into the water and boil for about 10-15 seconds on each side. They should puff up a little.
Step 10: After you remove the pretzels from the water, let the excess water drip off and place back onto the baking sheet.
Step 11: Brush with beaten egg (1 egg is plenty) and sprinkle with flaky salt.
Step 12: Bake at 425°F for 10-12 minutes or until golden brown on top. You can check the internal temperature if you like, it should be over 190°F
Serving Suggestions
A classic way to serve pretzels is as an appetizer or snack with cheese sauce or mustard dip. Some other ways you can serve/use pretzels:
- Cut them in half and make pretzel sandwiches
- Serve warm with honey butter
- Cut them into ¼ inch slices, toast in the oven or air fryer until crispy and serve them with a dip (kind of like pita chips)
- Use them to make croutons or bread pudding.
- If you do a cinnamon sugar topping you can dip them in melted chocolate or a cream cheese dip.
Storage
After the pretzels are cooled, store them in an airtight container or sealed bag for about 4 days. Reheat for serving if desired.
How to Freeze
Freeze pretzels in a freezer safe container or bag for up to 3 months. Thaw at room temperature or in the oven for a few minutes.
Tips From Our Kitchen
If you’re looking for that classic chewy pretzel texture, it is important not to over bake them. You’re looking for an internal temperature of somewhere between 190°- 200°F.
Don’t make the dough too stiff, it should be quite sticky. After you knead it and let it go through a bulk rise it should be easy to work with.
Using fresh ground flour will give you the best taste and texture.
Related Recipes
📖 Recipe
Whole Wheat Soft Pretzels
Equipment
- Large pot
Ingredients
Dough
- 1 cup (240 g) warm water 100-110℉
- 2 tablespoons (26 g) packed brown sugar
- 2 teaspoons (8 g) active dry yeast
- 2 ¾ cups (330 g) hard white wheat flour
- 1 teaspoon sea salt
- 2 tablespoons (28 g) melted butter
Water bath
- 8 cups water
- ¼ cup (70 g) baking soda
- 1 egg beaten
- flaky salt for sprinkling on top
Instructions
- To the bowl of a stand mixer, add 1 cup (240 g) warm water, 2 tablespoons (26 g) packed brown sugar and 2 teaspoons (8 g) active dry yeast, let sit for 5 minutes.
- Add 2 ¾ cups (330 g) hard white wheat flour and 1 teaspoon sea salt, attach the dough hook and mix until a shaggy dough forms.
- Add in 2 tablespoons (28 g) melted butter and knead for 6-10 minutes on medium speed or until a smooth ball forms and the dough is elastic.
- Place dough in a covered bowl and let rise until doubled in size (30-60 minutes). Divide into 8 equal pieces. Roll each piece into a long rope, about ½ inch by 20 inches. Make into pretzel shapes. Place on a baking tray lined with parchment paper, cover with a tea towel.
- Roll each piece into a long rope, about ½ inch by 20 inches. Make into pretzel shapes. Place on a baking tray lined with parchment paper, cover with a tea towel.How to shape a pretzel: Make a U shape with the rope, bring the ends together and cross them over each other. Make a twist, then fold the twisted end down and press the two ends into the bottom of the U shape to make a pretzel.
- Preheat the oven to 425°F with the rack in the center or upper third position.
- Bring 8 cups water and ¼ cup (70 g) baking soda to a boil in a large pot. Reduce heat to a soft boil and carefully place 2 pretzels into the boiling water (starting with the ones that were shaped first).
- Boil about 10-15 seconds, flip over and boil another 10-15 seconds. They should puff up a bit.
- Remove from water, let the excess water drip off and place back onto the tray. Brush with beaten egg and sprinkle with flakey salt. Bake at 425°F for 12 to 15 minutes or until golden brown on top.
Notes
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Did you make this recipe? We would love to hear from you!