Soft whole wheat Pretzels

These whole wheat pretzels are the perfect snack. Made using my no-fail homemade pretzels recipe as a base these are soft, chewy, and absolutely delicious.

Table of Content

• About this recipe
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

Pretzels are the most addictive afternoon snacks and my kids love to feast on these. You can eat them on their own, but also along with so many different dips and sauces.

These whole wheat pretzels have recently become their new favorites with cheese sauce or just plain with sea salt.

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About this recipe

• This recipe is simple, easy, similar to my no-fail pretzel recipe. I have been using this recipe for years. So, even if you are attempting this the first time, you are sure to succeed.
• It has that perfect balance of whole wheat and white flour to still keep the pretzel's characteristics - soft and chewy.
• The active time for making these pretzels is only about 30 minutes and the in-between time can be a few hours up to overnight.
  • Prepare the dough - 10 minutes
  • Let the dough rise - 1 hour (up to overnight in the fridge)
  • Shape the pretzels - 10 minutes
  • Proof - 30 minutes
  • Water bath - 10 minutes
  • Top and bake - 15 minutes
• The toppings for homemade pretzels are endless. Today, I'm using just seat salt. But, like in my homemade pretzels, you can also use nigella seeds, poppy seeds, or make simple sesame homemade pretzels. You can also try pumpkin seeds, sunflower seeds, or zaatar, which is a Middle Eastern herb. Of course, my kids favorite has got to be cinnamon sugar pretzels

Ingredients and substitutes

• Flour - We use half whole wheat and half bread flour for this recipe. The bread flour helps give a soft chewy bread with a tender crust. You can also use all-purpose flour. If you make it with all whole wheat, they will be very dense and not chewy at all.
• Water - As I mentioned above, traditionally, pretzels are made with water, and yet the same amount of milk works just as well.
• Instant dry yeast – I like to use instant dry because I’ve always had great success with it. You can read more about yeast and the substitutes here.
• Oil - You can use any oil, but I like to use olive oil. Coconut oil works wonderfully too.
• Sugar – The purpose of the sugar here is not to add sweetness. And yet, you can add up to ½ cup sugar to make sweet pretzels. If you prefer, you can substitute sugar with one tablespoon of honey.
• The sugar and oil in the recipe help feed the yeast. Just as you need warm liquid to activate the yeast, you need sugar and fat to strengthen it and let it grow.

Step by step instructions

For the dough

• In the stand mixer bowl, combine both white and whole wheat flour and salt.
  Pro tip - We add salt to the flour, not the yeast mixture. As salt can slow the process of yeast fermentation.
• In a measuring cup, combine water, yeast, sugar, and oil.
  Pro tip - You can add all these to the flour mixture directly, but I like to ensure everything is well combined first.
• Then, add the yeast mixture to the flour mixture. Run the mixer on medium-high until all the flour is incorporated.
• Continue to knead for 3 minutes more at medium speed. The dough will be soft, slightly sticky but elastic.
  Pro tip - If you are doing this by hand you will need to knead for about 5 to 6 minutes.

• Transfer to a floured work surface and shape into a ball. Place in an oiled bowl - cover and let rise for 60 minutes or until double in volume.
  Pro tip - If you want to slow the process of rising place the bowl in a warm (switched-off) oven. Alternatively, you can slow the process of rising by leaving it in the fridge to slowly rise up to overnight.

Shape the pretzels

• Once doubled - transfer to a floured work surface.
• Divide dough into 2 then each portion into 6 (this makes 12 pretzels) see the video.
  Pro tip - This is just a guide, you may choose to make smaller or bigger pretzels. Divide the dough into fewer or more portions.
• To shape the pretzel, roll each piece of dough into a long rope with pointed ends about 25 to 27 inches long (see video).
  Pro tip - I like to do all the ropes to about 10 to 15 cm then go and roll them again. Letting them rest in between helps the gluten relax and the dough won't resist.

• Shaping the pretzels -
  • Bring the two ends towards each other to make a circle on the top (see video).
  • Then, twist the two ends and bring them back to the bottom of the circle towards you (see video).
  • Press the ends on the dough to form the classic pretzel shape.
• Place all the pretzels on a flour baking tray. Cover and leave to proof for 30 minutes.

Bath & bake

• Preheat the oven at 190 C / 375 F.
• Bring the water and salt to a boil in a wide saute pan. Add the baking soda. The water will start to bubble and that's normal.
• Boil each pretzel in the boiling water for 30 seconds turning once in between. Remove with a slotted spoon and transfer to a baking dray
  Pro tip - The longer you poach the more chewy the crust will be on these pretzels. I suggest no more than 30 seconds.
• Wipe the baking tray off any excess moisture. Brush each pretzel with a beaten egg.
  Pro tip - The excess moisture on the baking tray will create steam. This will bake a crispy crust. If you want a soft crust wipe it dry.
• Then, sprinkle with sea salt ( or your toppings of choice - sesame, nigella, poppy seeds).
• Bake in the pretzels for 12 to 15 minutes until golden on top. Transfer to a cooling rack.
• Serve with your favorite pretzel sauce. See my favorite recipes in the notes below.

Frequently asked questions

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