High Protein Cheese Pretzel
Elevate your snack game with these irresistible High Protein Cheese Pretzels—perfectly soft, chewy, and packed with protein to keep you energized. Crafted with a blend of whole wheat and high-protein baking flour, these homemade pretzels deliver wholesome goodness with a cheesy twist, courtesy of melty shredded cheddar folded right into the dough. The recipe includes a fun baking soda boil that gives each pretzel its signature golden exterior and chewy texture. Topped with coarse sea salt for a delightful crunch, these pretzels are brushed with egg wash for a glossy finish. Whether served warm as a post-workout snack or paired with your favorite dipping sauces for a casual gathering, these pretzels are a crowd-pleasing treat that combines nutrition with indulgence. Ready in under an hour and perfectly portioned for sharing, this recipe is a must-try for health-conscious foodies seeking a delicious, high-protein snack!
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 1 cup high-protein baking flour
- 2.25 teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1.25 cups warm water
- 1 cup shredded cheddar cheese
- 0.5 cup baking soda
- 1 egg
- 1 tablespoon water
- 1 tablespoon coarse sea salt
- as needed nonstick cooking spray
Instructions
In a large bowl, combine the whole wheat flour, high-protein baking flour, instant yeast, sugar, and salt.
Add warm water to the dry ingredients and mix until a dough forms. The dough should be soft but not sticky.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. If necessary, add a little more flour if the dough is too sticky.
Gently knead in the shredded cheddar cheese until evenly incorporated throughout the dough.
Shape the dough into a ball and place it back in the bowl. Cover with a damp cloth and let it rise in a warm spot for about 1 hour or until it has doubled in size.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray.
In a large pot, bring 8 cups of water to a gentle boil and add the baking soda, stirring until dissolved.
Once the dough has risen, punch it down gently and divide it into 8 equal pieces. Roll each piece into a long rope (about 20 inches) and twist into a pretzel shape.
Using a slotted spatula, dip each pretzel into the boiling soda solution for about 20-30 seconds. Remove and place the pretzels on the prepared baking sheet.
In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush the top of each pretzel with the egg wash and sprinkle with coarse sea salt.
Bake in the preheated oven for 12-15 minutes, or until the pretzels are deep golden brown and the cheese is bubbly and slightly crisp.
Remove from oven and let cool on a wire rack for a few minutes before serving. Enjoy your high protein cheese pretzels warm!
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 39237 mg | 1706% | |
| Total Carbohydrate | 278.0 g | 101% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 14.2 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 934 mg | 72% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1243 mg | 26% | |
*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.
