Soft whole wheat Pretzels

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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.

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.

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 1/2 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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Soft Whole Wheat Pretzels

Author: Veena Azmanov

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Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Proofing time: 1 hour hr 30 minutes mins

Total Time: 2 hours hrs 15 minutes mins

Coooking Temperature: 375°F / 190°C/ Gas Mark 5

Calories: 198kcal

Adjust Servings Here: 12 Pretzels

Description

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.

Video

Ingredients 

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Dough

• ▢ 2 cups (240 g) Whole wheat flour
• ▢ 1 cups (125 g) Bread flour (or all-purpose flour)
• ▢ ½ cup (60 g) Bread flour (for kneading)
• ▢ 1 ½ cup (360 ml) Water ((1 1/2 cup) warm 110F /45C)
• ▢ 2 ¼ tsp (7 g) Instant dry yeast
• ▢ 1 tsp Salt
• ▢ 1 tbsp Sugar
• ▢ 2 tbsp Oil

Water bath

• ▢ 9 cups (2 l) Water
• ▢ 6 tbsp Baking soda
• ▢ ½ tsp Salt (for)

Topping and egg wash

• ▢ 1 Egg (beaten)
• ▢ 1 tbsp Sea salt

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Instructions

Dough

• In the stand mixer bowl, combine both flours 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.
• Bread ScraperDivide 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.

Poaching & baking

• Preheat the oven at 375°F / 190°C/ Gas Mark 5
• 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 of 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.

Recipe Notes & Tips

• If possible use bread flour, I think it works better than all-purpose four. Easier to handle too
• You can make the pretzel dough up to 24 hours in advance. You can shape the pretzel with the chilled dough but then prove them until they are room temperature before you poach them.
• If you want the dough to rise quicker than 60 minutes – place the bowl in a warm oven with the light on. This usually takes only 30 minutes for me.
• Let the pretzels proof for 30 minutes before you poach them in baking soda. These will ensure the inside is wonderfully light.
• The poaching liquid must be boiling when you add the pretzels. Adding salt to the baking soda helps it come to a rolling boil
• The pretzels must float on the water, not skin. If they sink it means the water is not hot enough. It’s best to wait.
• Wipe all excess moisture from the baking pan. This moisture can create steam in the oven when baking. The steam causes the crust to become hard.
• Brush the pretzels with egg wash – this will help the toppings stick.
• Browning – too much or not enough. You can tent the pretzels to prevent them from getting too brown.
  Alternatively, If your oven is hot and the pretzels tend to become darker before they are baked next time use only beaten egg white to brush the pretzels. Similarly, if your pretzels are not getting brown enough, you can use only beaten egg yolks to brush
• Make-ahead instructions
  • You can prepare the dough a day ahead of time. Keeping pretzel dough overnight enhances its flavor. Bring to room temperature before you shape and water bath.
  • Pretzel dough can be frozen for up to a month in the freezer. 
  • Baked pretzels will keep in the freezer for up to 3 months 
  • To reheat pretzels, bake frozen pretzels for 20 minutes at 170 C/ 340F
• Bread machine
  • Pretzels dough can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes – continue with the recipe as shown above.

Our favorite pretzel dips

• Yogurt dip – combine 
  • 1 cup yogurt, plain
  • 1 tbsp mustard
  • 2 tbsp tomato ketchup 
  • Salt and pepper to taste
• Cream cheese dip – combine
  • 1 cup cream cheese 
  • 1 tbsp hot sauce – like sriracha
  • 1 tsp cayenne 
  • Salt and pepper to taste
• Creamy mustard sauce – combine 
  • 1 cup mayonnaise 
  • 2 tbsp tomato ketchup 
  • 2 tbsp mustard 
  • Salt and pepper to taste.

Adapted from –

Homemade Pretzels

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 198– kcalCarbohydrates: 34– gProtein: 5– gFat: 4– gSaturated Fat: 1– gSodium: 2249– mgPotassium: 66– mgFiber: 2– gSugar: 1– gCalcium: 38– mgIron: 2– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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