Whole-Grain Pretzels
Classic soft pretzels with a delightful chewy texture, made with a blend of whole wheat and all-purpose flour. Perfect for a savory snack or as a side, these are boiled in a baking soda bath before baking to get that signature crust.
For 8 servings
Activate the yeast and mix the dough.
- In a large bowl, combine the warm water, yeast, and brown sugar. Let it sit for 5 minutes until foamy.
- Add the whole wheat flour, all-purpose flour, salt, and melted butter to the bowl.
- Mix with a spoon until a shaggy dough forms.
TIPMake sure your water is warm, not hot. Hot water can kill the yeast.Knead the dough until smooth.
Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes until the dough is smooth and elastic. It should spring back when you poke it.
Let the dough rise.
Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven and prepare the baking soda bath.
- Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper.
- In a large pot, bring 8 cups of water and the baking soda to a rolling boil.
Shape the pretzels.
- Punch down the risen dough and divide it into 8 equal pieces.
- Roll each piece into a long rope, about 20-24 inches long.
- Form each rope into a U-shape, cross the ends over each other twice, and then bring the ends down to the bottom of the U to create the classic pretzel shape.
TIPDon't worry about making them perfect! The rustic, homemade look is part of the charm.Boil the pretzels in the baking soda bath.
Carefully drop each pretzel into the boiling water for 30 seconds. Use a slotted spoon to remove it, let the excess water drip off, and place it on the prepared baking sheet.
Brush with egg wash and bake.
- Brush the top of each pretzel with the egg white wash.
- Sprinkle generously with coarse sea salt.
- Bake for 12-15 minutes, or until they are a deep golden brown.
TIPThe egg wash is key to getting that shiny, brown crust.Cool and serve.
Let the pretzels cool on a wire rack for a few minutes before serving. They are best enjoyed warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper flavor, you can let the dough rise slowly in the refrigerator overnight.
- 2Be careful when working with the baking soda bath as it can be caustic. Avoid splashing.
- 3If the dough is too sticky to roll, add a little more all-purpose flour, one tablespoon at a time.
- 4Pretzels are best eaten the day they are made. Store any leftovers in an airtight container at room temperature for up to 2 days.
Adapt it for your goals.
Vegan
Replace the butter with a neutral oil or vegan butter. Skip the egg wash and brush with melted vegan butter before baking.
healthyHealthy
Use 100% whole wheat flour for more fiber, though the texture will be denser. Reduce the salt topping.
kid friendlyKid friendly
Instead of salt, top with cinnamon sugar after brushing with melted butter post-baking for a sweet treat.
Why this is on our healthy list.
Source of Fiber
The whole wheat flour provides dietary fiber, which is important for digestive health and can help you feel full longer.
Complex Carbohydrates
Whole grains offer complex carbohydrates, which provide a more sustained release of energy compared to refined grains.
Frequently asked questions
Yes, this step is crucial. The alkaline solution gelatinizes the outside of the pretzel, which prevents it from fully puffing up like bread and gives it that signature chewy crust and deep brown color.
