Tulo

Whole Grain Pretzels Recipe

Six golden-brown whole grain soft pretzels sprinkled with coarse salt, cooling on a wire rack next to a small dish of mustard.
Photo by Gundula Vogel on Pexels

Swapping part of the flour for whole wheat adds a nutty flavor and denser chew, while a short boil in a baking soda bath before baking is what gives the crust its deep mahogany color and classic pretzel tang, no lye required.

Prep
1 hr 35 min
Cook
15 min
Total
1 hr 50 min
Servings
8

Ingredients

Servings8
  • 2 cups whole wheat flour
  • 1 cup bread flour
  • 1 1/2 cups warm water (110°F)
  • 2 1/4 tsp active dry yeast
  • 1 tbsp brown sugar
  • 2 tbsp unsalted butter, melted
  • 1 1/2 tsp fine salt
  • 1 large large egg, beaten (for egg wash)
  • 1 tbsp coarse pretzel salt

Nutrition per serving

Calories
205
Protein
8g
Carbs
36g
Fat
4g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a large bowl or stand mixer bowl, stir the warm water, yeast, and brown sugar together and let sit for 5-8 minutes, until foamy on top.
  2. 2Add the whole wheat flour, bread flour, melted butter, and fine salt. Mix and knead (by hand for about 10 minutes or with a dough hook for 6-7 minutes) until the dough is smooth, elastic, and only slightly tacky.
  3. 3Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm spot for 45-60 minutes, until roughly doubled in size.
  4. 4Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
  5. 5Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 20 inches long, then twist into a pretzel shape and press the ends firmly onto the loop to seal.
  6. 6Bring 8 cups of water to a boil in a wide pot and stir in the baking soda (it will fizz up, add it slowly).
  7. 7Working one or two at a time, lower each pretzel into the boiling soda water for 20-30 seconds, then lift out with a slotted spatula and place on the prepared sheets.
  8. 8Brush each boiled pretzel with the beaten egg and sprinkle generously with coarse pretzel salt.
  9. 9Bake for 12-15 minutes, until deeply golden brown, rotating the pans halfway through.
  10. 10Cool on a wire rack for at least 10 minutes before serving.

Tips & variations

  • For a milder wheat flavor while keeping some whole grain benefit, use 1 cup whole wheat flour and 2 cups bread flour instead of the reverse split.
  • A tablespoon of diastatic malt powder added with the flour deepens the color and flavor further, a trick borrowed from bagel and pretzel shops.
  • Top with everything bagel seasoning, cinnamon sugar, or shredded cheddar (added in the last 5 minutes of baking) instead of coarse salt for variety.
  • If the dough feels stiff or dry while kneading, whole wheat flour absorbs more water than white flour, add water a teaspoon at a time until it's tacky but not sticky.

Storage & reheating

Store cooled pretzels in an airtight container at room temperature for up to 2 days. To refresh, warm in a 350°F (175°C) oven for 4-5 minutes. Freeze baked, cooled pretzels in a zip-top bag for up to 2 months and reheat from frozen at 350°F (175°C) for 8-10 minutes.

Tips from the Tulo kitchen

  • Working with wet hands when rolling and twisting the dough ropes keeps them from sticking to the counter and helps the seams hold together during boiling.
  • Don't skip drying the pretzels briefly on a rack before baking if they look overly wet from the bath, excess moisture on the surface can make the crust gummy instead of crisp.

FAQ

Can I make these with 100% whole wheat flour?

Yes, but expect a denser, less airy pretzel with a heartier chew. Add an extra tablespoon or two of water since whole wheat flour absorbs more liquid, and knead a minute or two longer to compensate for the bran interrupting gluten development.

Why do the pretzels need to be boiled before baking?

The baking soda bath sets the exterior of the dough and raises its surface pH, which is what produces the dark, glossy, slightly chewy crust that separates a pretzel from a plain dinner roll.

Can I skip the egg wash?

Yes, though the crust will be lighter in color and the salt won't adhere as well. A brush of melted butter after baking is a reasonable substitute if avoiding eggs.

Can I shape these into pretzel bites instead?

Yes. Cut each rope into 1-inch pieces before boiling, and reduce the boil time to about 15 seconds and the bake time to 8-10 minutes.

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