High Protein Soft Pretzel Nuggets
Elevate your snack game with these High Protein Soft Pretzel Nuggets—an irresistible, nutritious twist on the classic comfort food! Perfectly golden and fluffy on the inside, these bite-sized pretzels pack a punch of protein thanks to the use of high-protein flour and unflavored whey protein powder. Made with a hint of honey for natural sweetness and topped with coarse sea salt for that iconic pretzel flavor, each nugget is lightly boiled in a baking soda bath to create the signature chewy texture and golden crust. Perfect as a post-workout snack, party appetizer, or lunchbox staple, these protein-rich pretzel bites are as versatile as they are delicious. Ready in under an hour and easy to make, they’re a fun and satisfying treat that will keep you fueled throughout the day!
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Honey
- 3.5 cups High protein flour (or bread flour with added protein powder)
- 0.5 cup Protein powder (unflavored and preferably whey protein)
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter, melted
- 0.66 cup Baking soda
- 1 Large egg, beaten
- 2 tablespoons Coarse sea salt
Instructions
In a large bowl, combine the warm water, active dry yeast, and honey. Stir gently to dissolve the yeast and let it sit for about 5-10 minutes until the mixture is frothy.
Add the high protein flour, protein powder, salt, and melted unsalted butter to the yeast mixture. Mix until well combined. Knead the dough on a floured surface for about 5-7 minutes, until it becomes smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel and let it rise in a warm place for about 30 minutes or until doubled in size.
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Punch down the dough and divide it into 6 equal portions. Roll each portion into a long rope, about 16 inches long, and cut each rope into 1-inch pieces to form nuggets.
Bring a large pot of water to a boil. Gradually add the baking soda and stir until dissolved. Using a slotted spoon, carefully dip each pretzel nugget into the boiling water for about 20-30 seconds, then remove and place them on the prepared baking sheet.
Brush each nugget with the beaten egg and sprinkle generously with coarse sea salt.
Bake in the preheated oven for 12-15 minutes, or until the nuggets are golden brown and cooked through.
Remove the pretzel nuggets from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy them warm or at room temperature.
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 54172 mg | 2355% | |
| Total Carbohydrate | 352.6 g | 128% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 40.6 g | ||
| Protein | 196.7 g | 393% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 504 mg | 39% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1277 mg | 27% | |
*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.
