I know, I know—pretzels are a complex food that involves yeast, flour, dough-kneading, and twisting action. Making pretzels takes skill, know-how, and time.
They're not something you make on a whim, and especially not something you make without experience or technical knowledge. That's why most people buy pretzels instead of making them—they're too much of a hassle to bother with, right?
Wrong! Pretzels are easy to make—well, chocolate-covered ones at least. Chocolate-covered pretzels are flat, so you don't need to twist them. All you need is a good pretzel dough and a pretzel cutter. (I recommend this pretzel cutter if you're in the US or this one if you're in Europe).
Now, the idea of making pretzels using a pretzel cutter may sound absurd to some of you. "That ain't no pretzel! That's a cookie you're making!" But I disagree with that reading of it.
The cutter is all you need to make really tasty—and genuinely pretzel-like—pretzels! And guess what? You can make them healthy and packed full of protein, too. It's not wizardry, I promise. It's protein... POW!
Vanilla whey protein powder: 1/2 cup
Melted coconut oil: 1/8 cup
Coconut flour: 4 tbsp
Almond milk: 1/4 cup
Dark chocolate: 5 squares
- In a bowl, mix together the whey, coconut oil, coconut flour, and milk until you get dough. Make sure your coconut oil is melted before you do this, by the way. (If it isn't, just stick it in the microwave for a few seconds).
- Roll out the dough on a nonstick cookie tray or on top of some baking parchment.
- Get out your pretzel cutter, and cut out 14 pretzel shapes.
- Bake the pretzels on a nonstick cookie tray or on top of baking parchment at 320 F (160 C) for about 10 minutes, or until they're cooked though but not super hard. You don't want to bake them to death. They shouldn't brown at all; they just need to cook through.
- Melt your chocolate in a bain marie (a glass bowl on top of a pot of boiling water) or double boiler, and dip the pretzels in there. Decorate by sprinkling with candy chunks, chocolate flakes, or honeycomb. I added some strawberry sprinkles; they're awesome because they add crunchiness to the pretzel, which is delicious.
- Put the pretzels in the fridge for a couple of hours or the freezer for 30 minutes and BOOOOM! Ready!
Serving size: 1 pretzel
Recipe yields: 14 pretzels
Recipe adapted from "The Ultimate Protein Pow(d)er Cookbook" by Anna Sward.