Whole-Grain Pretzels

1. 1
   prep · ~7 min

   Activate the yeast.

   1.In a small bowl, combine 0.5 cup warm water (110°F), honey, and yeast.

   2.Stir gently and let sit until foamy and creamy, about 5 to 7 minutes.

   TIPWater over 120°F kills yeast — aim for warm bathwater temperature.
2. 2
   knead · ~10 min

   Make the dough.

   1.In a large bowl or stand mixer, whisk whole wheat flour, all-purpose flour, and salt.

   2.Add the yeast mixture, remaining 1 cup warm water, and melted butter.

   3.Mix until a shaggy dough forms, then knead 6 to 8 minutes until smooth and elastic.

   4.The dough should be slightly tacky but not sticky — add flour 1 tablespoon at a time if needed.

   TIPWhole-grain dough is denser — knead until you can stretch a small piece thin enough to see light through it.
3. 3
   rest · ~45 min

   Let the dough rise.

   1.Shape dough into a ball and place in a lightly oiled bowl, turning to coat.

   2.Cover with a damp kitchen towel and let rise in a warm spot until doubled, about 45 minutes.

   TIPIf your kitchen is cold, set the bowl in a turned-off oven with the light on.
4. 4
   prep · ~10 min

   Preheat oven and shape pretzels.

   1.Preheat oven to 425°F. Line two baking sheets with parchment paper.

   2.Punch down the dough and divide into 8 equal pieces.

   3.Roll each piece into a 24-inch rope on a lightly floured surface.

   4.Form each rope into a U-shape, cross the ends, twist once, and press ends onto the bottom curve to create the classic pretzel shape.

   TIPLet the shaped pretzels rest 5 minutes before the bath — they'll hold their shape better.
5. 5
   boil · ~10 min

   Prepare the baking soda bath.

   1.Bring 10 cups water to a boil in a large, wide pot.

   2.Slowly add the baking soda — it will foam up briefly.

   3.Reduce to a gentle simmer.

   TIPAdd the baking soda slowly and stand back — it foams aggressively and can overflow if dumped in all at once.
6. 6
   boil · ~8 min

   Bathe the pretzels.

   1.Gently lower 1 to 2 pretzels into the simmering water using a slotted spatula.

   2.Cook 30 seconds per side, then transfer to the lined baking sheets.

   3.Repeat with remaining pretzels.

   TIPDon't skip the bath — it's what gives pretzels their dark, chewy crust and signature flavor.
7. 7
   bake · ~14 min

   Egg wash, salt, and bake.

   1.Brush each pretzel immediately with the beaten egg yolk mixture.

   2.Sprinkle generously with coarse sea salt.

   3.Bake until deeply golden brown, about 12 to 14 minutes, rotating pans halfway through.

   TIPFor an even darker, shinier crust, let the egg wash dry for 1 minute, then brush on a second thin layer.
8. 8
   rest · ~5 min

   Cool slightly and serve warm.

   Transfer pretzels to a wire rack and cool for 5 minutes before serving. They're best enjoyed warm from the oven.

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