4-Ingredient High-Protein Pretzels
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Soft, chewy homemade pretzels made with a simple Greek-yogurt dough and finished with a baking-soda boil. Add an optional egg wash for shine, then brush with butter and top with sea salt or cinnamon sugar while warm.
- Time
- 50 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Dough
- 240 g
- 490 g
- 8 g
Boil
- 2.13 kg
- 55 g
Optional Toppings
- 50 g
Weights are estimates. Together, the ingredients weigh about 2.99 kg before cooking, which is about 375 g per serving.
Steps
Make the Dough
Make the dough: Combine the Greek yogurt, all-purpose flour, and baking powder until a dough forms. The dough will be on the sticky side; this is normal.
Shape
Generously flour the work surface and your hands to prevent the dough from sticking.
Shape the dough into classic pretzel twists, or roll it into bite-sized pieces to make pretzel bites. Adjust the shapes as needed, including after boiling if necessary.
Boil Pretzels
Prepare the boil: In a large pot, bring the water and baking soda to a boil.
Gently drop each shaped pretzel into the boiling water and boil for 30 seconds.
Remove each pretzel with a slotted spoon and place it on a parchment-lined baking sheet.
Finishing Touches
Optional: Brush each pretzel lightly with egg wash for a shiny, golden finish.
Bake
Bake at 425°F (220 °C) for 20–25 minutes, or until the pretzels are beautifully golden brown.
Enjoy
While the pretzels are warm, brush them with butter if desired.
Finish with sea salt or cinnamon sugar, depending on your preference.
Notes
The source does not specify the number or size of pretzels; servings are estimated at approximately eight pretzels. Butter and topping quantities are not specified. The source does not state whether the egg should be beaten with water or another liquid, so use the egg as a light egg wash without adding an unstated ingredient.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 178
- Protein
- 10 g
- Carbs
- 26 g
- Fat
- 4 g
- Fiber
- 1 g
Where the calories come from
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