SOFT WHOLE WHEAT PRETZEL
This Soft Whole Wheat Pretzel is a wholesome and satisfying baked snack, perfect for a savoury treat any time of the day. It is made with whole wheat flour, yeast, warm water, salt and a touch of butter for softness. This pretzel has a delightfully chewy texture with a golden, slightly crisp crust. The small amount of sugar activates the yeast and enhances the overall flavour, while olive oil adds richness to the dough. This single-serving recipe is ideal for anyone craving a fresh, homemade pretzel without making an entire batch. It pairs well with mustard, cheese dips or even a simple brush of melted butter. Whether you enjoy it as a snack, a side dish for soups or a light meal, this pretzel delivers taste and nutrition. Easy to prepare, fun to shape and deliciously soft, it’s a great way to enjoy homemade baking with minimal effort.
RECIPE CATEGORY
Snack, Side
SERVING SIZE
1
CUISINE
German, American
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders
OCCASION/HOLIDAY
Back to School, Party, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low/No Sugar, Quick & Easy, Vegetarian
DISH TYPE
Bread
INGREDIENTS
- ¼ cup whole wheat flour
- ¼ teaspoon yeast
- 1 tablespoon warm water
- ½ teaspoon sugar
- ⅛ teaspoon salt
- ½ teaspoon olive oil
- ½ teaspoon butter (for a softer interior)
FULL NUTRITIONAL INFORMATION
- Calories: 48.2 kcal
- Carbohydrates: 2.5 g
- Protein: 0.4 g
- Fats: 4.2 g
- Fiber: 0.3 g
- Sugar: 2.1 g
- Sodium: 52.3 mg
- Potassium: 10.2 mg
- Calcium: 1.4 mg
- Saturated Fat: 1.5 g
- Cholesterol: 5.1 mg
PREPARATION
- Activate The Yeast: In a small bowl, mix the warm milk, sugar and yeast. Let it rest for 5 minutes until frothy.
- Combine The Dry Ingredients: In another bowl, whisk together the whole wheat flour and salt.
- Add The Wet Ingredients: Pour the yeast mixture and olive oil into the flour mixture. Stir until the dough starts to come together.
- Knead The Dough: Transfer the dough to a lightly covered surface and knead for about 5–7 minutes until smooth and elastic.
- First Rise: Shape the dough into a ball, place it in a lightly greased bowl and cover with a clean towel. Let it rise in a warm spot for about 30–40 minutes or until it doubles in size.
- Shape The Roll: Once risen, punch down the dough gently and shape it into a small round roll.
- Second Rise: Place the shaped dough onto a parchment-lined baking sheet. Cover and let it rest for another 15 minutes.
- Preheat The Oven: While the dough rests, preheat the oven to 180°C (350°F).
- Bake The Roll: Brush the top with melted butter and bake for 12–15 minutes until golden brown.
- Cool And Serve: Allow the roll to cool for a few minutes before enjoying it warm.
PREP TIME
10 minutes
RISING TIME
40–50 minutes
COOKING TIME
12–15 minutes
TIPS
- Use Warm Milk (Not Hot): If the milk is too hot, it can kill the yeast and prevent the dough from rising properly.
- Knead Thoroughly: Kneading helps to develop the gluten, giving the roll a soft, chewy texture.
- Allow The Dough To Rise Fully: The longer the rise time, the lighter and airier the roll will be.
- For A Shinier Crust: Brush the roll with an egg wash before baking instead of butter.
- For Extra Flavour: Add a pinch of garlic powder or dried herbs to the dough for a savoury variation.
VARIATIONS
- Dairy-Free: Replace butter with additional olive oil for a plant-based option.
- Vegan: Use plant-based butter and ensure sugar is unrefined.
- Gluten-Free: Substitute whole wheat flour with a gluten-free blend and add a pinch of xanthan gum for elasticity.
- Cheesy Pretzel: Sprinkle grated cheese on top before baking for a rich flavour.
- Garlic & Herb Pretzel: Add a pinch of garlic powder and dried herbs to the dough for a savoury twist.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 2 days.
- Freezing: Wrap the baked pretzel in cling film or place it in a freezer-safe bag. Freeze for up to 1 month.
- Reheating: Warm in an oven at 150°C (300°F) for 5 minutes or microwave for 10–15 seconds before serving.