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This homemade soft pretzel recipe uses olive oil and rye flour to put a healthy, flavorful spin on the traditional version.

Source: EatingWell Magazine, January/February 2020

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Read the full recipe after the video.

Recipe Summary test

active:
40 mins
total:
2 hrs
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all-purpose flour, rye flour, yeast and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add honey, 2 tablespoons oil and 1 1/2 cups water. Mix on low until well combined, about 30 seconds. Increase speed to medium and knead for 5 minutes. Turn the dough out onto a clean surface and shape into a ball. Coat a large bowl with the remaining 1 tablespoon oil, add the dough and turn to coat. Cover with plastic wrap or a clean towel and set aside in a warm place until doubled in size, about 1 hour.

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  • Position racks in middle and upper thirds of oven; preheat to 450 degrees F. Coat 2 large baking sheets with cooking spray.

  • Turn the dough out onto a clean surface and divide into 12 pieces. To make each pretzel, roll a piece of dough into a 22-inch-long rope and make a U-shape. Lift the ends, twist them completely around each other once and drape the ends over the bottom part of the pretzel.

  • Combine the remaining 3 cups water and baking soda in a medium bowl. Submerge each pretzel for 10 seconds, then transfer to a clean towel and pat dry. Arrange the pretzels on the prepared pans. Brush with egg and sprinkle with pretzel salt (or kosher salt).

  • Bake the pretzels, rotating the pans from top to bottom and front to back halfway through, until golden brown, 12 to 14 minutes.

Nutrition Facts

191 calories; protein 4.9g; carbohydrates 32.6g; dietary fiber 2.2g; sugars 1.7g; fat 4.4g; saturated fat 0.7g; cholesterol 15.5mg; vitamin a iu 23IU; folate 88.2mcg; calcium 9.3mg; iron 1.3mg; magnesium 11.8mg; potassium 75.9mg; sodium 397.9mg; thiamin 0.3mg; added sugar 1g.
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