Photo: Antonis Achilleos; Styling: Gerri Williams
Prep Time
20 Mins
Cook Time
10 Mins
Stand Time
1 Hour
Total Time
1 Hour 30 Mins
20 pretzels (serving size: 2 pretzels)

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.

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

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Ratings & Reviews

LightestFan's Review

January 13, 2014

Osovery's Review

November 11, 2013
How did I prevent them from getting soggy.. after cooling I placed in a bag and then they became super soggy .. Help

JoAnnMaben's Review

January 03, 2013

Maebakeriu's Review

February 05, 2012
Needs something else to it. We basted our last batch in melted butter. The first batch tasted mostly like flour.