Dark Chocolate Covered Protein Pretzels

Protein Pretzels Recipe

I know, I know. Pretzels are a complex food that involves yeast, flour, and 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. Making pretzels is easy. Well, chocolate-covered ones at least.

Screen Shot 2013-12-27 at 22.12.50All you need is a well-designed dough and… a pretzel cutter! (I suggest you get this one if you’re in the US or this one if you’re in the UK or elsewhere in Europe). Now, the idea of making pretzels using a pretzel cutter may sound farcical to some of you in the sense that, “that ain’t no pretzel! that’s a cookie you’re making!” But I disagree with that reading of it. Let me tell you why.

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Chocolate-covered pretzels are flat so you don’t need to twist them. All you need is a pretzel cutter and a good pretzel dough.

If you have that, the cutter is all you need to make really tasty – and genuinely pretzel-like – pretzels! And guess what? You can make them healthy too and pack them full of protein. It’s not wizardry, I promise. It’s protein… POW! Check this out:

Protein PretzelsIngredients

1/2 cup            Whey Protein Powder
1/8 cup            Coconut Oil (melted)
4 tbsp              Coconut Flour
1/4 cup            Almond Milk
5 squares        Unsweetened Dark Chocolate 

Directions

1. In a bowl, mix together the whey, coconut oil, coconut flour, and milk until you get a 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).

2. Roll out the dough on a nonstick cookie tray or on top of some baking parchment (aka baking paper; I just think ‘parchment’ sounds a bit more apropos).

3. Get out your pretzel cutter and cut out 14 pretzel shapes.

4. Bake the pretzels on a nonstick cookie tray or on top of baking parchment at 160 C (320 F) for about 10 minutes or so 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.

5. Boil your chocolate in a bain marie (i.e. a glass bowl on top of a pot of boiling water) and dip the pretzels in there. You can then sprinkle stuff on top – i.e. candy chunks, chocolate flakes, honeycomb, etc. Here, for exmple, I added some strawberry sprinkles and they’re awesome! Because they add crunchiness to the pretzel and a milk strawberries which is DELICIOUS.

6. Put them on the fridge for a couple of hours or the freezer for 30 minutes and BOOOOM! Ready!

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