Whole Wheat Bread Pretzel
Submitted by happyhousewomen
Whole wheat soft pretzels, a chewy, golden twist made with just whole wheat flour, yeast, and water, brushed with egg and sprinkled with sea salt. A high-fiber, homemade take on the snack-stand classic.
YIELD
12 servingsPREP
4 minCOOK
10 minREADY
1½ hrsSoft pretzels don’t have to be a project. These bread-style pretzels keep it simple: a basic yeast dough made with whole wheat flour, shaped, egg-washed, salted, and baked, no boiling bath required.
Using whole wheat flour gives them a nuttier flavor and a real fiber boost over the usual white-flour version, while keeping that satisfying chew.
The dough is forgiving. After a single rise, you roll each piece into a rope and twist it into the classic pretzel shape, which is easier than it looks once you get the loop down.
A brush of beaten egg yolk gives the pretzels their glossy, deep-golden crust, and a sprinkle of coarse sea salt delivers that signature salty bite.
Serve them warm from the oven, plain or with mustard or cheese sauce for dunking.
Pro Tips
- Make sure the yeast foams in the warm water before mixing; if it doesn’t, it’s dead.
- Knead the whole wheat dough the full 8 to 10 minutes to build chew.
- Roll the ropes evenly so the pretzels bake at the same rate.
- Bake until deep golden, since the egg wash is what gives that shine.
Variations
- Sprinkle with everything-bagel seasoning, sesame, or cinnamon sugar instead of salt.
- Brush the warm pretzels with garlic butter.
- Shape into bites or sticks for easy dipping.
Ingredients
Directions
Preheat oven to 475 F degrees.
Add yeast and sugar in warm water, let stand for 10 to 15 minutes until yeast is activated.
Stir in the flour and knead for 8 to 10 minutes or mix with an standard electric mixer for about 4 minutes.
Cover and allow to rise in a warm place until doubled in volume, about 50 to 60 minutes.
Punch down and form into 12 small balls on a lightly floured working surface or cutting board.
Roll each out into a sausage shape, then form into pretzel shape.
Brush with beaten egg yolk and sprinkle with a little bit of sea salt.
Let rise again until not quite doubled, about 20 to 30 minutes.
Bake for about 10 minutes until pretzel is puffed and golden brown.
Cool on a wire rack.
Serve warm or at room temperature.
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