Honey Whole Wheat Pretzels

A very special weekend took place at home. With the whole family gathered, it was the perfect opportunity to try something new in the kitchen.

Key was finding an engaging baking project for everyone. Pretzels emerged as the perfect choice! I tought rolling out the dough and shaping them into their distinctive loops would be an fun activity for all, and I was 100% right.

We have made pretzels before, but these turned out to be the most delicious ones we’ve ever tasted. Nothing compares to biting into a warm, doughy pretzel fresh from the oven, and everyone had so much fun shaping the dough into the traditional loops.

With some leftover dough remaining, creativity took over. The family started creating unique shapes, including a tiny pretzel shaped like a robot that became affectionately known as “baby mwok” – the highlight of the baking adventure.

Pretzels obviously make an excellent snack for the entire family, regardless of age. We used half whole wheat flour was used in these pretzels, and honey substituted for sugar. End result: store-bought pretzels simply don’t compare anymore.

This recipe yields 8 large, soft pretzels with a beautiful golden-brown exterior and a chewy, incredible interior.

How to Make Homemade Honey Whole Wheat Pretzels

Step 1: Prepare the Dough

In the bowl of a stand mixer, combine warm water, kosher salt, and yeast. Stir gently to dissolve yeast.

Add all-purpose flour, whole wheat flour, melted butter, and honey.

Attach the dough hook and mix on low speed until ingredients combine, about 1-2 minutes.

Increase to medium speed and knead for 4-5 minutes until the dough is smooth and pulls away from the sides of the bowl.

Step 2: Let Dough Rise

Remove dough, clean the bowl, and lightly coat it with vegetable oil.

Place dough back into the bowl, cover with plastic wrap or a damp towel, and let rise in a warm area until doubled in size, about 50-55 minutes.

Step 3: Preheat Oven & Prepare Pans

Preheat oven to 450°F (230°C).

Line two half-sheet pans with parchment paper and lightly brush parchment with vegetable oil.

Step 4: Shape Pretzels

Turn dough onto a lightly oiled work surface and divide evenly into 8 pieces.

Roll each piece into a rope about 24 inches (61 cm) long.

Shape each rope into a U-shape, cross the ends, twist once, and press ends into the bottom of the U to form pretzel shape.

Place pretzels onto prepared pans.

Step 5: Boil Pretzels

In a large pot or roasting pan, bring 10 cups water and baking soda to a rolling boil.

Gently place pretzels one by one into boiling water for 30 seconds each.

Remove carefully using a flat spatula or slotted spoon, and return pretzels to prepared pans.

Step 6: Add Egg Wash and Salt

Brush pretzels lightly with the egg yolk and water mixture.

Sprinkle generously with pretzel salt.

Step 7: Bake Pretzels

Bake at 450°F (230°C) for 12-14 minutes or until deeply golden brown.

Remove from oven and transfer to a cooling rack for at least 5 minutes before serving.

Recipe Notes

Make sure your water temperature is correct for optimal yeast activation.

Do not skip the baking soda boil, as it gives pretzels their signature chewy texture and crust.

Pretzel salt can be substituted with coarse sea salt.

Pretzel Making FAQ

Can I freeze these pretzels?
Yes! After baking, cool completely, freeze in an airtight container, and reheat in the oven at 350°F (175°C).

Why boil pretzels in baking soda water?
Boiling pretzels in baking soda water helps create the authentic chewy texture and golden-brown color.

Can I use only whole wheat flour?
You can, but using all whole wheat flour may result in denser pretzels. The blend provided creates a balanced texture.

Can I substitute honey with sugar?
Yes, use an equal amount of granulated or brown sugar if desired.

What is pretzel salt?
Pretzel salt is coarse-grained salt specifically used for pretzels, but coarse sea salt is an excellent alternative.

Honey Whole Wheat Pretzels

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

• Author: Sarah Kenney
• Total Time: 1 hour 40 minutes
• Yield: 6-8 pretzels 1x

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Description

These honey whole wheat pretzels come out of the oven hot, moist and chewy. Brushed and sprinkled with salt, they are a snack that all ages will have fun making, baking, and eating.

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Ingredients

Units USM Scale 1x2x3x

1? cups (315 ml) warm water (110-115°F)

2 teaspoons kosher salt

1 package fast-acting yeast (2 1/4 teaspoons)

2 1/4 cups (11 ounces / 312 grams) all-purpose flour

2 1/4 cups (11 ounces / 312 grams) whole wheat flour

2 ounces (4 tablespoons) unsalted butter, melted

1/4 cup honey

Vegetable oil, for greasing pans and bowl

For Boiling & Topping:

10 cups (2.4 liters) water

? cup baking soda (for boiling only!)

1 large egg yolk, beaten with 1 tablespoon water

Pretzel salt, for sprinkling

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Instructions

Step 1: Prepare the Dough

• In the bowl of a stand mixer, combine warm water, kosher salt, and yeast. Stir gently to dissolve yeast.
• Add all-purpose flour, whole wheat flour, melted butter, and honey.
• Attach the dough hook and mix on low speed until ingredients combine, about 1-2 minutes.
• Increase to medium speed and knead for 4-5 minutes until the dough is smooth and pulls away from the sides of the bowl.

Step 2: Let Dough Rise

• Remove dough, clean the bowl, and lightly coat it with vegetable oil.
• Place dough back into the bowl, cover with plastic wrap or a damp towel, and let rise in a warm area until doubled in size, about 50-55 minutes.

Step 3: Preheat Oven & Prepare Pans

• Preheat oven to 450°F (230°C).
• Line two half-sheet pans with parchment paper and lightly brush parchment with vegetable oil.

Step 4: Shape Pretzels

• Turn dough onto a lightly oiled work surface and divide evenly into 8 pieces.
• Roll each piece into a rope about 24 inches (61 cm) long.
• Shape each rope into a U-shape, cross the ends, twist once, and press ends into the bottom of the U to form pretzel shape.
• Place pretzels onto prepared pans.

Step 5: Boil Pretzels

• In a large pot or roasting pan, bring 10 cups water and baking soda to a rolling boil.
• Gently place pretzels one by one into boiling water for 30 seconds each.
• Remove carefully using a flat spatula or slotted spoon, and return pretzels to prepared pans.

Step 6: Add Egg Wash and Salt

• Brush pretzels lightly with the egg yolk and water mixture.
• Sprinkle generously with pretzel salt.

Step 7: Bake Pretzels

• Bake at 450°F (230°C) for 12-14 minutes or until deeply golden brown.
• Remove from oven and transfer to a cooling rack for at least 5 minutes before serving.

Notes

Make sure your water temperature is correct for optimal yeast activation.

Do not skip the baking soda boil, as it gives pretzels their signature chewy texture and crust.

Pretzel salt can be substituted with coarse sea salt.

• Prep Time: 30 min
• Rising Time: 55 min
• Cook Time: 15 min
• Category: Baking
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 Pretzel
• Calories: 300
• Sugar: 8g
• Sodium: 600mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 45mg

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