Soft Baked Pretzels with Whole Wheat and Sea Salt
These homemade soft pretzels combine all-purpose and whole wheat flours for a heartier texture and nutty flavor. The traditional water bath with baking soda creates the classic chewy exterior and golden-brown color that makes pretzels irresistible. Perfect for snacking, parties, or as a fun weekend baking project with family. The dough is surprisingly manageable and forgiving, making this an excellent recipe for beginner bakers looking to try their hand at yeasted breads.
Ingredients
- 1 packet active yeast
- 2 tablespoons brown sugar
- 1 cup lukewarm water
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 1 teaspoon salt
- 2 tablespoons butter, melted
- ⅓ cup baking soda
- 1 large egg
- coarse sea salt, for topping
Instructions
- 1
Preheat oven to 400°F and line baking sheet with parchment paper
- 2
Combine yeast, water, and brown sugar in mixer bowl and let sit until foamy
- 3
Mix both flours, salt, and melted butter in separate bowl
- 4
Attach dough hook to mixer and slowly add flour mixture to yeast mixture on low speed until dough forms and is no longer sticky
- 5
Form dough into ball, cover with towel, and let rest
- 6
Bring large pot of water with baking soda to a boil
- 7
Knead dough by hand and divide into 6 portions
- 8
Roll each portion into rope and shape into pretzel, pinching ends to seal
- 9
Boil each pretzel for 15-20 seconds and transfer to baking sheet
- 10
Brush with egg wash and sprinkle with coarse salt
- 11
Bake for 13-15 minutes until golden brown
Tips
The dough is ready when it pulls away from the bowl sides and isn't sticky to touch - add flour gradually if needed.
Don't skip the baking soda water bath as it creates the distinctive pretzel texture and color.
Work quickly when shaping pretzels to prevent dough from drying out and cracking.
Good to Know
Store in airtight container at room temperature for 2-3 days
Shape pretzels and refrigerate up to 24 hours before boiling and baking
Best served warm from the oven with mustard or cheese sauce
Common Mistakes
Don't over-mix the yeast mixture to avoid killing the yeast
Ensure water is lukewarm not hot to prevent killing yeast
Don't skip the resting time as it develops gluten structure
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze these pretzels?
Yes, freeze baked pretzels for up to 3 months. Reheat in 350°F oven for 5-8 minutes until warmed through.
What if I don't have a stand mixer?
Mix by hand in large bowl, then knead on floured surface for 8-10 minutes until smooth and elastic.
Can I make the dough ahead of time?
Yes, refrigerate dough up to 24 hours after first rise. Let come to room temperature before shaping.