Whole Wheat Soft Pretzels

by Heidi @ Food Doodles on April 30, 2012

First off (and before I forget – because it seems like that’s all my brain does now), I just want to thank you all for your kind comments and messages about our little addition to the family.  Thank you SO much!  Besides all the kids and I coming down with a cold and running to what seems like a million appointments and errands in the last week we’ve finally settled into as much of a routine as a newborn can so you’ll be seeing a little more of me 🙂

On to the food!  I just realized that this is the last day I could post these!  OK, not really.  But April is soft pretzel month and since I hardly ever do things on time, like posts for specific holidays or other occasions, I thought I should really jump on this.  Yes, on the last day of the month.  I never said I wasn’t a procrastinator 😀

So, soft pretzels are pretty awesome.  They are a ton of fun to make with the kids.  They certainly don’t need to be perfectly shaped, as evidenced by my pretzels.  And of course they’re super fun to eat with the kids, and what kid doesn’t like dipping?  We like to dip ours in hummus, but no matter what you dip them in, they’re so good.  Just make sure you have the right kind of coarse salt.  Which we actually didn’t, but they turned out good anyways even if they could have used the salt on top.

They do last for a few days just on the counter in a sealed bag or container.  I’m sure they could probably be frozen too, although I haven’t tried.  Better yet, boil them, then freeze.  And then pull them out and bake them until perfectly golden.  I haven’t tried that(although right now I’m wishing I had some ready to go in the freezer) but I’m sure it would work well since I’ve done that with bagels before.


100% Whole Wheat Soft Pretzels

Slightly adapted from Baking Bites

  • 2 C warm water
  • 3 1/2-4 C whole wheat flour from hard wheat/bread flour
  • 2 tbsp vital wheat gluten
  • 1 tbsp active dry yeast
  • 2 tbsp honey(or another liquid sweetener for a vegan option)
  • 2 1/2 tsp salt
  • 1/4 C baking soda
  • coarse salt for sprinkling


In a bowl mix 1/4 C warm water with the yeast and let sit 10 minutes to soften.  Once softened, mix in the rest of the warm water, 2 cups of flour, the gluten and a small drizzle of honey.  Mix well and set aside, covered in a warm place for 40-60 minutes.  In this time the very wet “dough” will rise.  After the dough has sit, stir in the honey, salt, and 1 1/2 C whole wheat flour.  Knead until just tacky but not sticky anymore adding 1 tbsp of flour at a time.  Cover and set aside for one more hour to rise.

Preheat the oven to 400 degrees.  Line two baking sheets with parchment or a silicone baking mat.

Knead the air out of the dough and then divide into 4.  Cover the dough with a towel and remove one piece at a time to work with.  Divide the piece into 3 and roll each piece to about 24″ long and twist into shape.  Place on a baking sheet until the others are all shaped.  In a medium sized pot full of water, dissolve the 1/4 C baking soda(or use 1/2 C for a very large pot of water).  Bring to a boil and drop 2 pretzels into the water at a time.  Cook for about a minute before using a slotted spoon to remove them and place them on a lined baking sheet.  Sprinkle pretzels with coarse salt before they dry.  Repeat with remaining pretzels.  Once all the pretzels are boiled, place the baking sheets into the oven and bake 18-20 minutes or until golden brown, switching the sheets half way through to ensure they brown evenly.  Remove from the oven and cool on wire racks.


Leave a Comment

{ 16 comments… read them below or add one }

1 Yudith @ Blissfully Delicious May 6, 2012 at 19:49

Yum, I love soft pretzels! 🙂 I have yet to try making them from whole wheat flour. Yours look delicious. Btw, I only have ONE daughter, and I can barely keep up with her on the weekends! I don’t know how our nanny does it with her all day long 😉


2 brighteyedbaker May 5, 2012 at 16:40

I’ve made soft pretzels once before (so good!) but not with whole wheat. I’ll have to try that sometime. I’m horrible at getting posts out on time too! At least I’m not the only one 🙂


3 Lindsay May 4, 2012 at 11:57

These look delicious, and I can’t believe you made and posted these so soon after having a baby! I’m so impressed! I have just found your blog and love it. I always need more healthy recipes. If you get a chance I have also recently started a blog. http://www.chocolateonmymouse.com check it out if you get a chance. Thanks


4 Nicole, RD May 4, 2012 at 05:38

Love’em! I’ve made pretzels..but not whole wheat 🙁 These look super!


5 Marina {YummyMummyKitchen.com} May 3, 2012 at 23:21

Gosh, I don’t know why I have never thought about whole wheat pretzels before! My kids would love making these! Thanks for the inspiration!


6 Roxana GreenGirl { A little bit of everything} May 3, 2012 at 12:16

i love your whole wheat twist! And I love hummus. Nothing beats home-made.
Now where’s my pretzel?


7 Erin @ Texanerin Baking May 2, 2012 at 14:01

You’re going to appointments and running errands? And taking care of the kids? Wow. That’s impressive. I don’t know anything about babies or children but the parents I’ve seen with just one baby stay at home all day and definitely don’t go to appointments or run errands. Wow. You’re awesome. I hope I have that much energy one day. 🙂

I LOVE that these are 100% whole grain! I made pretzel bites stuffed with cheese and ham last week and thought that they would be the best thing ever…. but no. The 100% whole grain thing wasn’t working with my pretzels. I thought I’d have to try them again with maybe 1/3 white flour but now that I see these, I’m inspired to try again!


8 Georgia @ The Comfort of Cooking May 2, 2012 at 10:59

What a fantastic take on soft pretzels these are, Heidi. The whole wheat factor would make me feel a little less guilty about devouring the whole thing, ha! Thanks for sharing.


9 chinmayie @ love food eat May 2, 2012 at 02:06

These look great!


10 Heather May 1, 2012 at 11:35

Has anybody told you how incredible you are= you must have inherited the super mom gene- I alone wihtout little ones and a newborn can hardly get out of my own way to post – you make it all look so easy and fun!


11 Heidi @ Food Doodles May 2, 2012 at 13:42

Aww, thank you! But to be honest, most days lately my only goal is just surviving the day, haha!


12 Kathryn May 1, 2012 at 02:42

These look really delicious and I love the idea of dipping them in hummus! Hope you and the family feel better soon.


13 Gina @ Running to the Kitchen April 30, 2012 at 20:57

I swear the fact that I keep seeing pretzel posts is like a secret sign that I have to make them. My husband is a HUGE soft pretzel lover and I really have no good excuse as to why I haven’t made them yet. Love that yours are done with whole wheat. That makes me feel better about the carb binge 😉


14 surlykitchen April 30, 2012 at 19:37

Mr.Surly was just saying how good a big, soft pretzel would be. i eat mine with mustard; never thought to use hummus, love the idea. these look so yummy


15 Eat Good 4 Life April 30, 2012 at 19:01

Great idea about dipping the pretzels in hummus, which I actually love myself. I haven’t made hummus, or pretzels in a long time. Yours looks really good. I remember making mine a while back and I know I did not make them 100% whole wheat. I am glad yours are….


16 Blog is the New Black April 30, 2012 at 17:13

THese look fantastic!


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