Recipe: Soft Pretzels! - Stamford Moms

Anyone else feel like their kids are always snacking these days? Not to mention looking for new and fun activities to do with the kids! If you are, you’re in luck! We have a new recipe for you to try! Soft & Doughy Protein Pretzels from Joy Bauer’s new cookbook, Joy Bauer’s Superfood!: 150 Recipes for Eternal YouthThey take 25-minutes to make, pack in 10 grams of protein and 4 grams of fiber, and use basic pantry ingredients like whole wheat flour, plain Greek yogurt. Plus, kids can help knead the dough and make fun pretzel shapes!


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

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 you’d like.

Need to run out for some extra ingredients? Here’s a list of grocery store hours in Stamford!

This post originally appeared on our parent site, The Local Moms Network.

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