Prot: 8 g, Carbs: 3 g, Fat: 0 g, Cal: 44

protein-cakery-protein-pretzels

When I first tried to make protein bread, something was off about the taste. It tasted good, but it tasted more like a pretzel than bread. So I bought a pretzel pan, and now I make protein pretzels!

protein-pretzels-doughy

The pretzel taste really comes from the Sun Warrior Classic Protein Powder in Natural flavor. When I tried the recipe with pea protein powder, the consistency was the same, but it lost the pretzel taste.

protein-pretzel-plain

Because the recipe makes a batter and not a dough, it can’t be twisted and formed into the pretzel shape. It needs to be piped into a pretzel shape. I bought this pretzel baking pan, but you can probably just pipe the pretzels onto a parchment-lined baking pan. No need for fancy piping tools, though; I pour the batter into a large ziplock, and cut off the corner of the bag. Works perfectly!

protein-pretzels-pan

Sometimes I sprinkle a little coarse salt on top, but usually I dip them in some spicy mustard. So good!

protein-pretzels-mustard

Soft and doughy, New York City style protein pretzels. But their macros are so much better. ;)

Give them a try!

Protein Pretzels
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 1 pretzel
  • Calories: 44
  • Fat: 0g
  • Carbohydrates: 3g
  • Sugar: 0g
  • Fiber: 2g
  • Protein: 8g
Prep time: 
Cook time: 
Total time: 
Makes 4 soft pretzels.
Ingredients
Instructions
  1. Preheat oven to 325F (163C).
  2. Mix all ingredients, and let the batter sit for 10 minutes to thicken up.
  3. Pour the batter into a large ziplock bag (or piping bag), and twist the top to keep the batter in place. Cut off one corner of the ziplock bag.
  4. Pipe the batter into a greased (with coconut oil or non-stick cooking spray) pretzel pan or onto a parchment-lined baking sheet.
  5. Bake for about 8 minutes, until firm.
  6. Remove from baking pan, and sprinkle with coarse salt (optional).
  7. Enjoy!
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (Using pea protein powder would yield the same texture, but it wouldn't have the same pretzel taste.)