Credit: Lucy Schaeffer
Soft & Doughy Protein Pretzels
- • 2 cups whole wheat flour
- • 1 tablespoon baking powder
- • 1 teaspoon kosher salt
- • 2 cups nonfat plain Greek yogurt
- • 1 egg, beaten
OPTIONAL TOPPERS
Coarse sea salt or kosher salt for the pretzel tops, spicy brown mustard and warm marinara sauce for dipping
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the flour, baking powder, and kosher salt. Add the yogurt and mix until all the flour is incorporated to make a batter. Knead the dough with clean hands until it’s dry and elastic (this will take about 1 minute). Divide into 8 balls.
One at a time, form each ball into one long rope (if it breaks, just squish it back together). If the batter is sticky, add some flour to your hands. (If it still feels too sticky to roll, incorporate a dash of additional flour into the dough.) Lay each rope on the parchment paper and form it into a pretzel shape.
Brush the egg wash over the tops and generously sprinkle on the coarse salt, if desired. Bake for 20 to 25 minutes. Serve the pretzels with a side of mustard or marinara sauce for dipping, if desired.
