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, Casual Snack, Oktoberfest, Comfort Food, Party Treat
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian
DISH TYPE
Bread, Pretzel
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: 90 kcal
- Carbohydrates: 16g
- Protein: 2.5g
- Fats: 2g
- Fibre: 2g
- Sugar: 1.5g
- Sodium: 80mg
PREPARATION
- Activate the yeast: In a small bowl, mix warm water, sugar and yeast. Stir and let it rest for 5 minutes until foamy.
- Combine the dry ingredients: In another bowl, whisk together whole wheat flour and salt.
- Add the wet ingredients: Pour the yeast mixture and olive oil into the dry ingredients and mix until the dough starts to come together.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- First rise: Shape the dough into a small 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 doubled in size.
- Shape the pretzel: Punch down the dough and roll it into a long rope, then twist it into a classic pretzel shape.
- Second rise: Place the shaped dough onto a parchment-lined baking sheet and let it rest for 10 minutes.
- Preheat the oven: While the dough rests, preheat the oven to 190°C (375°F).
- Brush with butter: Lightly brush the pretzel with melted butter for a golden, soft texture.
- Bake the pretzel: Bake for 12–15 minutes or until golden brown.
- Cool before serving: Let the pretzel rest for a few minutes before enjoying warm.
PREP TIME
10 minutes
RISING TIME
40–50 minutes
COOKING TIME
12–15 minutes
TIPS
- Use warm water (not hot): Water that’s too hot can kill the yeast, preventing the dough from rising.
- Knead well for elasticity: Proper kneading ensures a chewy yet soft pretzel texture.
- Let the dough rise fully: Allowing the dough to double in size results in a light and airy pretzel.
- For a crispier crust: Lightly brush the pretzel with an egg wash instead of butter before baking.
- Sprinkle toppings before baking: Add sea salt, sesame seeds or everything bagel seasoning for extra flavour.
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.