Best 5 Fat Free Soft Pretzels Recipes

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**Fat-Free Soft Pretzels: A Guilt-Free Indulgence**

Are you craving a soft, chewy pretzel without the guilt? Look no further! Our fat-free soft pretzel recipe is the perfect solution. Made with wholesome ingredients and a unique baking technique, these pretzels have all the flavor and texture you love, without the extra fat. Plus, we've included three delicious variations to satisfy every taste: classic, cheesy garlic, and cinnamon sugar. So whether you're looking for a quick snack, a party appetizer, or a fun family activity, our fat-free soft pretzels are sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY SOFT PRETZEL RECIPE



Healthy Soft Pretzel Recipe image

Please tell me you're a soft pretzel fan! We took it upon ourselves to develop a healthy soft pretzel recipe that uses a combination of white flour and whole wheat flour. Check it out!

Provided by Lee Hersh

Categories     Snacks

Time 1h15m

Yield 6

Number Of Ingredients 10

1 packet of active yeast, (~about 2.5 teaspoons)
2 tablespoons brown sugar
1 cup lukewarm water
1.5 cups all-purpose flour
1.5 cups whole wheat flour
1 teaspoon salt
2 tablespoons butter, melted
1/3 cup baking soda
1 large egg
coarse sea salt (for topping)

Steps:

  • Preheat the oven to 400ºF and lay a piece of parchment paper down onto a baking sheet. Set aside.
  • Next, pour yeast, water, and sugar into the bottom of your KitchenAid Stand Mixer's metal bowl. Gently stir mixture together (be careful not to over stir) and let sit until foam begins to form. This will take around 15-20 minutes.
  • While yeast is foaming, add all-purpose flour, whole wheat flour, salt, and butter to a medium bowl. Mix until combined.
  • Once yeast mixture is ready, place mixing bowl onto your KitchenAid Stand Mixer and attach the dough hook. Turn KitchenAid Stand Mixer to low and slowly add in 1/3 cup of the flour mixture at a time. Continue to mix until the dough has formed. Pretzel dough is ready when the dough is no longer sticky.*
  • Sprinkle a little flour onto a clean counter and create a ball with your dough. Cover dough with a tea towel and let sit for 10-15 minutes.
  • While dough is resting, add 1/3 cup baking soda and 8-9 cups of water into a large stock pot. Cover and bring to a boil.
  • After dough has rested, knead pretzel dough with your hands for 3-4 minutes and then separate your dough into 6 dough balls.
  • Take a dough ball and use both hands to evenly roll pretzel dough out into a 20-25 inch dough rope. Twist dough into a pretzel shape and pinch the ends so they do not fall apart in the water bath. Set aside.
  • When water has come to a boil, place one pretzel at a time into the boiling water for 15-20 seconds. Remove with a slotted spoon or spatula, shake access water from the pretzel, and place onto baking sheet lined.
  • Lastly, create an egg wash by whisking 2 large eggs in a small bowl. Then, wipe the top of each pretzel with the wash and sprinkle them with coarse sea salt.
  • Place pretzels in the oven and bake for 13-15 minutes.
  • Remove from oven and enjoy!

Nutrition Facts : ServingSize 1 pretzel, Calories 275 calories, Fat 6, Carbohydrate 48, Fiber 4, Protein 8

HOMEMADE VEGAN SOFT PRETZELS



Homemade Vegan Soft Pretzels image

It only takes a few, simple pantry ingredients to make these yummy, Homemade Vegan Soft Pretzels.

Provided by Brand New Vegan

Categories     Snack

Time 1h45m

Number Of Ingredients 10

1 cup warm water
2 Tbs brown sugar
2 tsp active dry yeast
1 tsp salt
2 3/4 cups AP flour
8 cups water
1/3 cup baking soda
2 Tbs unsweetened almond milk
1 Tbs maple syrup
kosher salt to taste

Steps:

  • Whisk brown sugar and yeast in warm water. Wait 10 minutes for yeast to bloom
  • Mix flour and salt
  • Slowly pour the wet ingredients into the dry and mix until a stiff dough ball forms
  • Knead 1-2 minutes.
  • Cover and let rise 1 hr in a warm place.
  • Dissolve baking soda in 8 cups water and bring to a simmer
  • Preheat oven to 450° F oven and line cookie sheet with parchment or silpat
  • Divide dough into 6 portions
  • Roll each ball into a 24" log, and then form into pretzels
  • Drop pretzels into water bath for at leatst 30 seconds to 1 minute
  • Remove carefully and place on cookie sheet, repeat.
  • Brush pretzels with eggless wash and sprinkle on kosher salt
  • Bake 10-15 minutes or until browned
  • Serve with vegan cheese sauce, mustard, or eat plain.

HOMEMADE SOFT PRETZELS



Homemade Soft Pretzels image

For a taste of the fair at home, try Alton Brown's Homemade Soft Pretzels recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     side-dish

Time 1h55m

Yield 8 pretzels

Number Of Ingredients 11

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Steps:

  • Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  • Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  • Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
  • In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
  • Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

HOMEMADE SOFT PRETZELS



Homemade soft pretzels image

Edd Kimber demonstrates how to make perfect pretzels with a chewy crust and soft, fluffy interior. Mix honey and mustard for a fantastic dip to go with them

Provided by Edd Kimber

Categories     Brunch, Snack, Treat

Time 25m

Number Of Ingredients 9

500g strong white bread flour
7g sachet fast-action dried yeast
25g dark brown muscovado sugar
50g unsalted butter, melted
plain flour, for dusting
oil, for greasing
3 tbsp bicarbonate of soda, baked (see below)
1 large egg, lightly beaten, for glazing
flaked sea salt, to serve

Steps:

  • Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
  • Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
  • Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
  • To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
  • Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
  • Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
  • Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
  • Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
  • Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.

Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium

LARGE SOFT PRETZELS (QUICK)



Large Soft Pretzels (Quick) image

Delicious soft pretzels in about 20 minutes!

Provided by Cam

Categories     Bread     Yeast Bread Recipes     Pretzel Recipes

Time 30m

Yield 15

Number Of Ingredients 8

1 ½ cups warm water
1 tablespoon white sugar
5 teaspoons active dry yeast
4 cups all-purpose flour
¼ cup melted butter
1 teaspoon coarse salt
1 egg, beaten
coarse salt to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix water and sugar together in a bowl until sugar is dissolved; add yeast. Let mixture stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  • Whisk flour, butter, and salt together in a bowl until well mixed; add yeast mixture and stir with a fork until dough starts to cling. Turn dough onto a floured work surface and knead until smooth.
  • Cut dough into 15 equal pieces and roll each piece between your hands into rope shapes at least the thickness of a pencil. Twist dough into desired shapes and arrange on a baking sheet; brush with egg and sprinkle coarse salt over each.
  • Bake in the preheated oven until pretzels are browned and cooked through, 8 to 12 minutes.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 26.8 g, Cholesterol 20.5 mg, Fat 3.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 210.2 mg, Sugar 1 g

Tips:

  • Use warm water: Warm water helps activate the yeast and ensures proper rising of the dough.
  • Proof the yeast: Before adding the yeast to the dough, proof it in warm water with a pinch of sugar. This ensures that the yeast is active and will help the dough rise properly.
  • Knead the dough well: Kneading the dough develops the gluten, giving the pretzels their characteristic chewy texture.
  • Let the dough rise: Allow the dough to rise in a warm place until it has doubled in size. This ensures that the pretzels are light and airy.
  • Shape the pretzels: Pretzels can be shaped into various forms, such as the classic U-shape or a simple twist. Be creative and have fun with the shaping process!
  • Boil the pretzels: Boiling the pretzels in a baking soda solution gives them their signature chewy crust and golden brown color.
  • Bake the pretzels: Baking the pretzels in a hot oven helps them develop a crispy exterior while keeping the inside soft and fluffy.

Conclusion:

These fat-free soft pretzels are a delicious and healthier alternative to traditional pretzels. They are perfect for a snack or as a side dish for your favorite soup or salad. With a few simple ingredients and a little bit of time, you can enjoy these delicious pretzels right at home. So, gather your ingredients, preheat your oven, and let's get baking!

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