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Yeast-Raised Whole Wheat Pretzels

This is a fantastic weekend project with the kids. Let them help knead the dough and shape the pretzels. If you’d rather skip the salt on top, sprinkle with raw sugar and cinnamon, or even sprinkles.

Serves 10
Ready in 75 mins
Prep time 20 mins
Cooking time 15 mins
Chill time 40 mins
156 calories per serving


> 2 cups all-purpose flour
> 1 ¼ cup whole wheat flour
> 1 packet active dry yeast
> 1 tsp sugar
> 2 tsp baking powder
> 1 tsp table salt
> 1 large egg
> 1 tbsp coarse sea salt


Mix the flours, yeast, sugar, baking powder, and table salt in a bowl. Make a well in the center and pour in 1 cup of hot water. Knead for about 8 min., or until the dough is smooth. Cover and let rise in a warm place for 30 min.
Preheat the oven to 425ºF. Knead the dough again and divide into 10 equal pieces. Roll each piece into a rope about 15 inches long.
Fold the dough into a pretzel by making a U-shape, crossing the ends over each other and pressing them back on the U-shape. Sprinkle the dough with water if it gets too dry. Place shaped pretzels on a parchment-lined baking sheet.
Separate the egg and reserve the white for another use. In a small bowl, whisk the yolk, then brush onto the pretzels. Sprinkle with sea salt and let the pretzels rise for another 10 min. Bake on the middle rack of the oven for 15 min., or until golden brown.

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