20 Delicious Whole Wheat Pretzel Recipes Healthy

Who says healthy snacks can’t be deliciously fun? Dive into our roundup of 20 Delicious Whole Wheat Pretzel Recipes that prove you can have your pretzel and eat it too—without the guilt! Perfect for home cooks looking for a wholesome twist on a classic favorite, these recipes are sure to satisfy your crunchy cravings. Keep reading to discover your next go-to snack that’s as nutritious as it is tasty!

Soft Whole Wheat Pretzels with Sea Salt

Zero excuses needed—these soft whole wheat pretzels are your next baking project. **Grab your apron** and let’s twist into action.

Ingredients

• Whole wheat flour – 3 cups
• Water – 1 cup
• Active dry yeast – 1 packet
• Honey – 2 tbsp
• Salt – 1 tsp
• Baking soda – ½ cup
• Sea salt – for topping

Instructions

1. **Dissolve** honey and yeast in warm water (110°F). Wait 5 minutes until frothy.
2. **Mix** whole wheat flour and salt in a large bowl. Pour in yeast mixture.
3. **Knead** dough on a floured surface for 5 minutes until smooth. Tip: Dough should spring back when poked.
4. **Let rise** in a greased bowl, covered, for 1 hour or until doubled.
5. **Preheat** oven to 450°F. Boil 6 cups water with baking soda in a wide pot.
6. **Divide** dough into 8 pieces. Roll each into a 20-inch rope, then twist into pretzel shape.
7. **Boil** each pretzel for 30 seconds. Tip: Use a slotted spoon for easy handling.
8. **Place** on a baking sheet. Sprinkle with sea salt.
9. **Bake** for 12-15 minutes until deep golden brown. Tip: Rotate sheet halfway for even color.

Enjoy these pretzels warm—their **chewy interior** and **crisp crust** are irresistible. **Pair** with spicy mustard or dunk in melted cheese for a next-level snack.

Homemade Whole Wheat Pretzel Bites

Alright, let’s dive into these Homemade Whole Wheat Pretzel Bites—soft, chewy, and perfect for snacking. No fancy tools needed, just your hands and a craving for something delicious.

Ingredients

• Whole wheat flour – 2 cups
• Active dry yeast – 1 packet
• Warm water – 1 cup
• Baking soda – ½ cup
• Salt – 1 tsp
• Honey – 1 tbsp

Instructions

1. Dissolve yeast and honey in warm water. Wait 5 minutes until frothy.
2. Mix whole wheat flour and salt in a large bowl. Pour in yeast mixture.
3. Knead dough on a floured surface for 5 minutes until smooth. Tip: If sticky, add a bit more flour.
4. Cover dough with a damp cloth. Let rise for 1 hour until doubled in size.
5. Preheat oven to 425°F. Boil 4 cups water with baking soda in a pot.
6. Cut dough into bite-sized pieces. Boil each for 30 seconds, then transfer to a baking sheet.
7. Bake for 12-15 minutes until golden brown. Tip: For extra shine, brush with egg wash before baking.
8. Sprinkle with salt right after baking. Tip: Let cool slightly for the perfect chew.

You’ll love the nutty flavor and hearty texture of these bites. Serve with spicy mustard or melted cheese for a next-level snack.

Whole Wheat Cinnamon Sugar Pretzels

Satisfy your sweet and salty cravings with these Whole Wheat Cinnamon Sugar Pretzels—soft, twisted, and utterly addictive.

Ingredients

• Whole wheat flour – 2 cups
• Warm water – 1 cup
• Active dry yeast – 1 packet
• Salt – 1 tsp
• Brown sugar – 2 tbsp
• Cinnamon – 1 tbsp
• Butter – ¼ cup, melted

Instructions

1. In a large bowl, dissolve yeast in warm water and let sit for 5 minutes until frothy.
2. Mix in whole wheat flour, salt, and brown sugar to form a dough. Knead for 5 minutes until smooth. Tip: If the dough is too sticky, add a little more flour.
3. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
4. Preheat oven to 375°F and line a baking sheet with parchment paper.
5. Divide the dough into 8 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Tip: Wet your hands slightly to prevent sticking.
6. Place pretzels on the baking sheet, brush with melted butter, and sprinkle generously with cinnamon.
7. Bake for 12-15 minutes until golden brown. Tip: For extra shine, brush with more butter right after baking.

Crisp on the outside, chewy on the inside, these pretzels are a cinnamon lover’s dream. Serve warm with a side of cream cheese frosting for dipping or enjoy them as is for a quick snack.

Cheesy Whole Wheat Pretzel Sticks

Every snack lover’s dream just got healthier. These cheesy whole wheat pretzel sticks are your next obsession—crispy, golden, and packed with flavor.

Ingredients

• Whole wheat flour – 2 cups
• Warm water – ¾ cup
• Active dry yeast – 1 packet
• Salt – 1 tsp
• Shredded cheddar cheese – 1 cup
• Baking soda – ½ cup
• Egg – 1, beaten
• Coarse salt – for topping

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix warm water and yeast. Let sit for 5 minutes until frothy.
3. Add whole wheat flour, salt, and shredded cheddar to the yeast mixture. Stir until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth. Tip: If the dough is too sticky, add a little more flour.
5. Divide the dough into 12 equal pieces. Roll each into a stick shape, about 6 inches long.
6. Bring a large pot of water to a boil. Add baking soda. Boil each pretzel stick for 30 seconds, then remove with a slotted spoon.
7. Place boiled pretzel sticks on the prepared baking sheet. Brush with beaten egg and sprinkle with coarse salt.
8. Bake for 12-15 minutes until golden brown. Tip: For extra crispiness, let them cool on a wire rack.
9. Serve warm or at room temperature. Tip: Pair with a spicy mustard dip for an extra kick.

Ready to dive in? These pretzel sticks boast a perfect crunch outside with a soft, cheesy center. Try breaking them into a soup for a gourmet twist.

Whole Wheat Pretzel Dogs

Hang onto your hats, because these Whole Wheat Pretzel Dogs are about to become your new obsession. They’re twisty, salty, and packed with flavor—perfect for game day or a fun family dinner.

Ingredients

– Whole wheat flour – 2 cups
– Active dry yeast – 1 packet
– Warm water – 1 cup
– Baking soda – ¼ cup
– Salt – 1 tbsp
– Hot dogs – 8
– Egg – 1, beaten

Instructions

1. Dissolve yeast in warm water (110°F) in a large bowl, let sit for 5 minutes until frothy.
2. Mix in whole wheat flour and 1 tsp salt to form a dough, knead for 5 minutes until smooth.
3. Cover dough with a damp towel, let rise in a warm place for 1 hour or until doubled in size.
4. Preheat oven to 450°F and bring a large pot of water with baking soda to a boil.
5. Divide dough into 8 pieces, roll each into a rope, and wrap around a hot dog, pinching ends to seal.
6. Boil each pretzel dog for 30 seconds, then transfer to a baking sheet.
7. Brush with beaten egg, sprinkle with remaining salt, and bake for 12-15 minutes until golden brown.
8. Let cool for 5 minutes before serving.
Now, these pretzel dogs are all about that crispy outside and soft, chewy inside. Serve them with mustard or cheese dip for an extra kick.

Garlic Parmesan Whole Wheat Pretzels

Bite into these Garlic Parmesan Whole Wheat Pretzels and never look back. They’re the perfect mix of chewy, savory, and downright addictive. Ready in under an hour, they’re your next snack obsession.

Ingredients

• Whole wheat flour – 2 cups
• Active dry yeast – 1 packet
• Warm water – 1 cup
• Salt – 1 tsp
• Garlic powder – 1 tbsp
• Grated Parmesan – ½ cup
• Baking soda – 2 tbsp
• Egg – 1

Instructions

1. Dissolve yeast in warm water (110°F) in a large bowl. Let sit for 5 minutes until frothy.
2. Mix in whole wheat flour and salt until a dough forms. Knead on a floured surface for 5 minutes until smooth.
3. Cover dough with a damp cloth and let rise in a warm place for 30 minutes.
4. Preheat oven to 450°F and boil 6 cups of water with baking soda in a large pot.
5. Divide dough into 8 pieces, roll each into a rope, and twist into a pretzel shape.
6. Boil each pretzel for 30 seconds, then place on a baking sheet.
7. Whisk egg and brush over pretzels. Sprinkle with garlic powder and Parmesan.
8. Bake for 12-15 minutes until golden brown.

Lightly crispy outside, soft inside, these pretzels pack a garlicky punch. Serve with a side of marinara for dipping or crumble over salads for a crunchy twist.

Whole Wheat Pretzel Rolls

Zesty and wholesome, these Whole Wheat Pretzel Rolls are your next baking project. **Mix**, **shape**, and **bake** your way to golden, chewy perfection.

Ingredients

• Whole wheat flour – 3 cups
• Water – 1 cup
• Active dry yeast – 1 packet
• Salt – 1 tsp
• Baking soda – ½ cup
• Egg – 1

Instructions

1. **Dissolve** yeast in warm water (110°F) in a large bowl, wait 5 minutes until frothy.
2. **Mix** in whole wheat flour and salt until a dough forms.
3. **Knead** dough on a floured surface for 10 minutes until smooth and elastic.
4. **Place** dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. **Preheat** oven to 425°F and boil 6 cups of water with baking soda in a large pot.
6. **Divide** dough into 8 pieces, shape into rolls, and boil each for 30 seconds per side.
7. **Place** boiled rolls on a baking sheet, brush with beaten egg, and sprinkle with salt.
8. **Bake** for 12-15 minutes until deep golden brown.

Mouthwatering and hearty, these rolls boast a crisp crust with a soft, airy interior. **Slice** them for sandwiches or **serve** whole with a side of mustard for dipping.

Sweet and Salty Whole Wheat Pretzel Treats

Bake your way to snack heaven with these Sweet and Salty Whole Wheat Pretzel Treats—crunchy, chewy, and utterly addictive.

Ingredients

• Whole wheat flour – 2 cups
• Brown sugar – ½ cup
• Butter – ½ cup, melted
• Baking soda – 1 tsp
• Salt – ½ tsp
• Water – ½ cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix whole wheat flour, brown sugar, baking soda, and salt until well combined.
3. Add melted butter and water to the dry ingredients, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
4. Divide the dough into small pieces and roll each into a thin rope. Tip: Keep your hands lightly floured to prevent sticking.
5. Shape each rope into a pretzel twist and place on the prepared baking sheet. Tip: For extra crunch, brush the pretzels with a little more melted butter before baking.
6. Bake for 12-15 minutes or until golden brown and firm to the touch.

Unleash these pretzel treats at your next gathering or enjoy them as a solo snack—their perfect balance of sweet and salty flavors makes them irresistible either way.

Whole Wheat Pretzel Bread

Whole wheat pretzel bread is the twist your kitchen craves—crispy outside, chewy inside, and ready to steal the snack spotlight.

Ingredients

• Whole wheat flour – 3 cups
• Water – 1 cup
• Yeast – 1 packet
• Salt – 1 tsp
• Baking soda – ½ cup
• Egg – 1

Instructions

1. Preheat your oven to 425°F—this ensures a crispy crust.
2. Mix 3 cups whole wheat flour, 1 packet yeast, and 1 tsp salt in a large bowl.
3. Gradually add 1 cup water, stirring until a dough forms. Tip: If the dough sticks, add a bit more flour.
4. Knead the dough on a floured surface for 5 minutes until smooth.
5. Let the dough rise in a warm place for 1 hour—it should double in size.
6. Boil 6 cups water with ½ cup baking soda in a large pot. Tip: Handle with care—baking soda water is hot and can irritate skin.
7. Shape the dough into 8 small balls, then boil each for 30 seconds. Tip: This step gives pretzel bread its signature chewy texture.
8. Beat 1 egg and brush over each dough ball for a golden finish.
9. Bake for 15 minutes or until deep brown.

Amazingly versatile, this bread pairs perfectly with mustard or melts into a grilled cheese. The crust crackles, the inside stays soft—every bite’s a delight.

Spicy Whole Wheat Pretzel Twists

Make your snack time sizzle with these Spicy Whole Wheat Pretzel Twists. They’re crunchy, they’re spicy, and they’re begging to be your next obsession.

Ingredients

• Whole wheat flour – 2 cups
• Water – 1 cup
• Active dry yeast – 1 packet
• Salt – 1 tsp
• Brown sugar – 1 tbsp
• Cayenne pepper – 1 tsp
• Baking soda – ¼ cup
• Egg – 1

Instructions

1. Preheat your oven to 425°F.
2. Mix whole wheat flour, water, active dry yeast, salt, brown sugar, and cayenne pepper in a large bowl until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth.
4. Let the dough rest in a warm place for 1 hour, or until it doubles in size.
5. Divide the dough into 12 equal pieces and roll each into a 12-inch rope.
6. Twist each rope into a pretzel shape and place on a baking sheet.
7. Boil 4 cups of water with baking soda in a large pot.
8. Dip each pretzel twist into the boiling water for 30 seconds, then return to the baking sheet.
9. Beat the egg and brush it over each pretzel twist.
10. Bake for 12-15 minutes, or until golden brown.

Just out of the oven, these pretzel twists boast a crispy exterior with a soft, chewy center. The cayenne pepper gives them a kick that pairs perfectly with a cold beer or a creamy dip.

Whole Wheat Pretzel Buns

Here’s how to bake whole wheat pretzel buns that’ll steal the show at any meal. No fluff, just the good stuff—let’s get twisting.

Ingredients

• Whole wheat flour – 3 cups
• Water – 1 cup
• Active dry yeast – 1 packet
• Salt – 1 tsp
• Baking soda – ½ cup
• Egg – 1

Instructions

1. Preheat your oven to 425°F. Tip: A hot oven is key for that signature pretzel crust.
2. Mix whole wheat flour, water, yeast, and salt in a bowl until a dough forms. Tip: If the dough feels sticky, add a sprinkle more flour.
3. Knead the dough on a floured surface for 5 minutes until smooth.
4. Divide the dough into 8 equal pieces and shape each into a bun.
5. Boil 6 cups of water with baking soda in a large pot. Tip: The baking soda bath gives pretzels their unique flavor and color.
6. Drop each bun into the boiling water for 30 seconds, then remove with a slotted spoon.
7. Place the buns on a baking sheet, brush with beaten egg, and sprinkle with salt.
8. Bake for 15 minutes or until deep golden brown.

Zesty and hearty, these buns boast a chewy interior with a glossy, salty crust. Slice them for sandwiches or serve whole with a side of spicy mustard for dipping.

Chocolate Covered Whole Wheat Pretzels

Yield to your sweet-salty cravings with this no-fuss snack. Melt, dunk, and devour—these chocolate-covered pretzels are your next obsession.

Ingredients

• Whole wheat pretzels – 2 cups
• Dark chocolate chips – 1 cup
• Coconut oil – 1 tbsp

Instructions

1. Line a baking sheet with parchment paper.
2. Combine dark chocolate chips and coconut oil in a microwave-safe bowl.
3. Microwave in 30-second intervals, stirring between each, until fully melted (about 1.5 minutes total).
4. Dip each whole wheat pretzel into the melted chocolate, coating halfway.
5. Use a fork to lift the pretzel, letting excess chocolate drip off.
6. Place the coated pretzel on the prepared baking sheet.
7. Repeat with remaining pretzels, spacing them out to avoid sticking.
8. Chill in the refrigerator for 15 minutes, or until chocolate hardens.

Just like that, you’ve got a crunchy, chocolatey treat with a hint of salt. Serve them stacked in a clear jar for a chic, edible centerpiece or pack them in lunchboxes for a sweet surprise.

Whole Wheat Pretzel Pizza Crust

Fancy a twist on pizza night? This whole wheat pretzel pizza crust brings the chewiness of a soft pretzel to your favorite pie. **Bold flavors** and **fun textures** start here.

Ingredients

• Whole wheat flour – 2 cups
• Water – 1 cup
• Active dry yeast – 1 packet
• Salt – 1 tsp
• Baking soda – 2 tbsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 425°F. Tip: A hot oven is key for that perfect pretzel crust.
2. Mix whole wheat flour, water, yeast, and salt in a bowl until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth.
4. Let the dough rise in a greased bowl covered with a towel for 1 hour. Tip: Place it in a warm spot to help it rise faster.
5. Boil 6 cups of water with baking soda in a large pot.
6. Divide the dough into 2 balls, then flatten each into a pizza shape.
7. Boil each crust in the baking soda water for 30 seconds per side. Tip: This step gives the crust its signature pretzel texture.
8. Brush each crust with olive oil, then add your toppings.
9. Bake for 12-15 minutes until the edges are golden brown.

The crust comes out **chewy inside**, **crispy outside**, with a hint of that pretzel tang. Try serving it with a side of beer cheese dip for the ultimate snack.

Whole Wheat Pretzel Sandwich Loaf

Yum! This whole wheat pretzel sandwich loaf is your next baking project. Soft, chewy, and packed with flavor, it’s a game-changer for your sandwich game.

Ingredients

• Whole wheat flour – 3 cups
• Water – 1 cup
• Active dry yeast – 1 packet
• Salt – 1 tsp
• Baking soda – ½ cup
• Egg – 1

Instructions

1. In a large bowl, mix whole wheat flour, water, active dry yeast, and salt until a dough forms.
2. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat your oven to 425°F and bring a large pot of water to a boil with the baking soda.
5. Divide the dough into 6 equal pieces, shape into logs, and boil each for 30 seconds. Tip: Boiling gives the pretzel its signature chewy texture.
6. Beat the egg and brush it over the boiled dough for a shiny finish. Tip: The egg wash adds color and helps toppings stick.
7. Bake for 15-20 minutes until golden brown. Tip: For extra crunch, sprinkle with coarse salt before baking.

Kick your sandwiches up a notch with this loaf. Its pretzel crust offers a satisfying bite, while the whole wheat keeps it hearty. Slice thick for a robust base or thin for a delicate touch.

Whole Wheat Pretzel Crusted Chicken

Absolutely nobody asked for a healthier twist on fried chicken, but here we are—transforming your weeknight dinner with a crunch that’s worth the hype.

Ingredients

• Whole wheat flour – 1 cup
• Baking soda – 1 tbsp
• Egg – 1
• Chicken breasts – 2
• Salt – ½ tsp
• Water – ½ cup

Instructions

1. Preheat your oven to 375°F—no cheating, this ensures even cooking.
2. Whisk the egg in a bowl, setting the stage for your chicken’s makeover.
3. Mix whole wheat flour, baking soda, and salt in another bowl for that pretzel-like crust.
4. Dip each chicken breast into the egg, then coat thoroughly with the flour mixture. Tip: Press lightly to ensure the coating sticks.
5. Place the coated chicken on a baking sheet lined with parchment paper—no sticking, no fuss.
6. Bake for 25 minutes, then flip for an even golden crust. Tip: Use a timer to avoid overbaking.
7. Increase oven temperature to 400°F and bake for another 5 minutes for extra crispiness.
8. Let it rest for 5 minutes before slicing. Tip: This keeps the juices locked in.

Bold flavors meet a guilt-free crunch in this dish. Serve it sliced over a salad or alongside a creamy dip for that extra oomph.

Whole Wheat Pretzel and Cheese Dip

Oven-ready in minutes, this Whole Wheat Pretzel and Cheese Dip is your next snack obsession. Twist, dip, and devour—it’s that simple.

Ingredients

• Whole wheat flour – 2 cups
• Active dry yeast – 1 packet
• Brown sugar – 1 tbsp
• Salt – 1 tsp
• Baking soda – ½ cup
• Water – 1 ½ cups
• Cheddar cheese – 2 cups, shredded
• Milk – ½ cup
• Butter – 2 tbsp

Instructions

1. Preheat your oven to 450°F. Line a baking sheet with parchment paper.
2. Mix whole wheat flour, yeast, brown sugar, and salt in a large bowl. Tip: Ensure your yeast is fresh for the best rise.
3. Gradually add water, stirring until a dough forms. Knead for 5 minutes until smooth.
4. Divide dough into 12 pieces, roll each into a rope, and twist into pretzel shapes. Tip: Wet your hands to prevent sticking.
5. Boil baking soda in 4 cups of water. Dip each pretzel for 30 seconds, then place on the baking sheet.
6. Bake for 10-12 minutes until golden brown. Tip: Watch closely to avoid over-browning.
7. For the dip, melt butter in a saucepan over medium heat. Add cheddar and milk, stir until smooth.

Just out of the oven, these pretzels boast a crispy exterior with a chewy center. Pair with the velvety cheese dip for a contrast that’s downright addictive. Try serving with a sprinkle of smoked paprika for an extra kick.

Whole Wheat Pretzel Ice Cream Cones

Craving a twist on classic ice cream cones? These whole wheat pretzel cones bring the crunch and a hint of savory to your sweet treats.

Ingredients

• Whole wheat flour – 1 cup
• Water – ½ cup
• Baking soda – 1 tbsp
• Salt – ½ tsp
• Sugar – 2 tbsp
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Mix whole wheat flour, sugar, and salt in a bowl.
3. Add melted butter and water to the dry ingredients, stirring until a dough forms. Tip: If the dough feels too sticky, add a bit more flour.
4. Divide the dough into 6 equal parts and roll each into a thin rope, about 12 inches long.
5. Twist each rope into a cone shape, starting from the bottom and working upwards. Tip: Use a cone mold or shape around a foil-made cone for uniformity.
6. Dip each cone into a bowl of water mixed with baking soda, then place on the baking sheet. Tip: This step gives the cones their classic pretzel crust.
7. Bake for 15 minutes or until golden brown and firm to the touch.
8. Let cool completely before filling with your favorite ice cream.

Munch on these cones for a delightful contrast of salty and sweet. The whole wheat adds a nutty depth, perfect for pairing with bold ice cream flavors like caramel or dark chocolate. Serve them at your next BBQ for a fun, handheld dessert that’ll have everyone talking.

Whole Wheat Pretzel Crumb Topping

Overlooked no more, this Whole Wheat Pretzel Crumb Topping is your next kitchen hack. Transform any dish with a crunchy, salty kick—no fancy skills needed.

Ingredients

• Whole wheat flour – 1 cup
• Pretzels – 2 cups, crushed
• Butter – ½ cup, melted
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F—this ensures even toasting.
2. Crush pretzels into fine crumbs using a food processor or rolling pin.
3. Mix whole wheat flour, crushed pretzels, and salt in a bowl.
4. Pour melted butter over the dry ingredients, stirring until fully coated.
5. Spread the mixture on a baking sheet in a thin, even layer.
6. Bake for 10 minutes, then stir to prevent clumping.
7. Bake for another 5 minutes or until golden brown—watch closely to avoid burning.

Yield a topping that’s irresistibly crisp with a nutty depth from whole wheat. Sprinkle over mac and cheese or yogurt for a texture twist.

Whole Wheat Pretzel and Mustard Dip

Bite into bliss with these whole wheat pretzels paired with a tangy mustard dip—your snack game just leveled up.

Ingredients

• Whole wheat flour – 2 cups
• Active dry yeast – 1 packet
• Warm water – 1 cup
• Baking soda – 2 tbsp
• Salt – 1 tsp
• Dijon mustard – ½ cup
• Honey – 1 tbsp

Instructions

1. Dissolve yeast in warm water (110°F) in a large bowl. Wait 5 minutes until frothy.
2. Mix in whole wheat flour and salt to form a dough. Knead for 5 minutes until smooth.
3. Cover dough with a damp cloth. Let rise in a warm place for 1 hour, or until doubled in size.
4. Preheat oven to 450°F. Boil 4 cups water with baking soda in a large pot.
5. Divide dough into 12 pieces. Roll each into a rope and twist into a pretzel shape.
6. Boil each pretzel for 30 seconds. Place on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes until golden brown.
8. Whisk Dijon mustard and honey in a small bowl for the dip.

Now, nibble on these golden, chewy pretzels with a sweet and spicy kick from the mustard dip. Perfect for game day or a cozy night in.

Whole Wheat Pretzel Granola Bars

Zesty and wholesome, these Whole Wheat Pretzel Granola Bars are your next snack obsession. Crunchy, sweet, and salty—they’re the perfect grab-and-go treat.

Ingredients

• Whole wheat flour – 1 cup
• Rolled oats – 1 cup
• Honey – ½ cup
• Peanut butter – ½ cup
• Pretzels – 1 cup, crushed
• Vanilla extract – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, mix whole wheat flour, rolled oats, and salt until combined.
3. Add honey, peanut butter, and vanilla extract to the dry ingredients. Stir until the mixture is sticky and uniform. Tip: If the mixture is too dry, add a tablespoon of water.
4. Fold in crushed pretzels gently to maintain some texture. Tip: For extra crunch, reserve a handful of pretzel pieces to sprinkle on top before baking.
5. Press the mixture firmly into the prepared pan. Use the back of a spoon to smooth the top.
6. Bake for 20 minutes or until the edges are golden brown. Tip: Let the bars cool completely in the pan before cutting to prevent crumbling.
7. Cut into bars and serve. Store in an airtight container for up to a week.

Unbelievably crunchy with a hint of sweetness, these bars are a texture lover’s dream. Try crumbling them over yogurt for a breakfast upgrade or pack them for a midday energy boost.

Conclusion

We hope this roundup of 20 delicious whole wheat pretzel recipes inspires your next baking adventure! Each recipe offers a healthier twist on a classic favorite, perfect for home cooks across North America. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy baking!