Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Enjoy two soft, bready pretzels for under 100 calories. We love these topped with coarse salt but get creative and experiment with different toppings like cinnamon-sugar or Parmesan cheese.

Recipe by MyRecipes January 2012

Gallery

Credit: Antonis Achilleos; Styling: Gerri Williams

Recipe Summary test

prep:
20 mins
cook:
10 mins
stand:
1 hr
total:
1 hr 30 mins
Yield:
20 pretzels (serving size: 2 pretzels)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir 1 cup warm water (105°F to 110°F), yeast, sugar and salt in an electric mixer fitted with a dough hook. Set aside until yeast has dissolved and mixture bubbles, about 5 minutes. Stir in both flours, set mixer speed to medium and knead with dough hook until dough is smooth and elastic, about 10 minutes. (Or, mix with a wooden spoon and knead by hand.) Transfer dough to an oiled bowl, cover with a clean kitchen towel and set aside in a warm, draft-free spot until doubled in size, about 1 hour.

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  • Preheat oven to 425°F. Oil 2 large baking sheets. Stir baking soda and 2 cups warm water in a bowl until dissolved.

  • Turn dough out onto a floured work surface; cut into 20 equal-size balls. Working with 1 at a time, roll and stretch each ball to form thin, 12- to 15-inch-long ropes. Twist each into a pretzel shape.

  • Use a slotted spoon to dip each pretzel into baking soda solution; place on a baking sheet. Reshape as needed. Sprinkle with coarse salt. Bake until browned, about 10 minutes. Remove sheets to a wire rack to cool for 10 minutes; transfer pretzels to rack to cool further.

Nutrition Facts

99 calories; protein 4g; carbohydrates 21g; fiber 3g; sodium 1167mg.
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