High Protein Baked Soft Pretzels
Craving a guilt-free snack that’s packed with flavor and nutrition? These High Protein Baked Soft Pretzels are the perfect blend of chewy, golden-brown indulgence and health-conscious goodness. Made with a mix of whole wheat and all-purpose flour, plus a scoop of unflavored protein powder, these pretzels offer a protein boost that makes them ideal for post-workout munching or as a satisfying treat any time of day. The recipe employs traditional techniques like a quick baking soda dip for that signature soft texture and golden crust, while an egg wash and sprinkling of coarse salt add irresistible polish. Ready in just over an hour, these pretzels are a wholesome, homemade twist on the classic that will delight your taste buds and fuel your day. Perfect for meal prep, family snacks, or game-day gatherings, they’re a fun and nutritious spin on a beloved comfort food!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 scoop Unflavored protein powder
- 1 packet Instant yeast
- 1.25 cups Warm water
- 2 tablespoons Brown sugar
- 1 teaspoon Salt
- 0.25 cup Baking soda
- 4 cups Boiling water
- 1 large Egg yolk
- 1 tablespoon Water for egg wash
- 1 tablespoon Coarse salt
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, protein powder, and salt. Mix well to incorporate.
Dissolve the instant yeast and brown sugar in warm water. Let it stand for about 5 minutes until it becomes frothy.
Pour the yeast mixture into the flour mixture and stir until a soft dough forms.
Knead the dough on a lightly floured surface for about 7 minutes until it is smooth and elastic. If the dough is too sticky, add a bit more flour, a tablespoon at a time.
Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 450°F (232°C) and line two baking sheets with parchment paper.
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 8 equal pieces.
Roll each piece into a long rope, approximately 20 inches long. Form each rope into a pretzel shape.
In a shallow pan, dissolve the baking soda in the boiling water, stirring until completely dissolved.
Gently dip each formed pretzel into the baking soda solution for about 10 seconds and place them onto the prepared baking sheets.
In a small bowl, beat the egg yolk with one tablespoon of water to create an egg wash.
Brush the top of each pretzel with the egg wash and sprinkle with coarse salt.
Bake in the preheated oven for about 12 minutes or until the pretzels are golden brown.
Allow the pretzels to cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
1515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 72% | |
| Sodium | 24170 mg | 1051% | |
| Total Carbohydrate | 288.8 g | 105% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 20.5 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 238 mg | 18% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
