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honey wheat pretzel twists

40-Minute Honey Wheat Pretzel Twists

  • Author: Girl Versus Dough
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 16 twists 1x


  • 2 1/4 teaspoons (1 packet) instant yeast
  • 3 tablespoons honey
  • 1 1/2 cups warm water (about 110 to 115 degrees F)
  • 2 1/2 cups whole wheat flour
  • 2 1/4 cups all-purpose flour, plus more for kneading
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 1 egg beaten with 1 teaspoon water (for egg wash)
  • Pretzel salt or coarse sea salt, for sprinkling


  1. Heat oven to 425 degrees F. Spray 2 baking sheets with cooking spray.
  2. In a large bowl or bowl of a stand mixer, stir yeast, honey and warm water until combined. Let sit 5 to 10 minutes until mixture is foamy.
  3. Meanwhile, in a large bowl, whisk together flours and salt until combined. Add to yeast mixture (once foamy) along with oil. Stir, either with a wooden spoon or paddle attachment of stand mixer, just until a dough forms.
  4. On a lightly floured surface, knead dough by hand 5 minutes until smooth and pliable, OR, swap paddle attachment for dough hook attachment on stand mixer and knead dough on low speed 3 minutes until smooth and pliable.
  5. Divide dough in half. Roll each half into a long rope about 1 inch thick. Divide each rope into 8 pieces.
  6. Twist each piece of dough a few times, pinching edges to seal. Space twists 2 inches apart on prepared baking sheets. Brush each twist generously with egg wash, then sprinkle with pretzel salt.
  7. Bake 20 minutes until pretzels are golden brown and baked through.