I’ve always loved ballpark pretzels, but did you know they have ~500 calories?! Here’s a great “make your own” substitution. If Brady were old enough, I think he would’ve loved rolling out the dough and twisting them on the cookie sheet. They were fun and easy to make, and you can make any shape you like.
The best part? They’re significantly healthier than traditional soft pretzels. I used half whole-wheat flour for extra nutrients. Second best part: No yeast. Perfect for beginner bakers or lazy food bloggers. 😉
The consistency lies somewhere between a soft and a hard pretzel. There’s a “chew” but not a “crunch,” if that makes sense. They’re dense, so it’s taken us awhile to eat them…just a little “arm” here and there. My husband has added mustard, and I’ve spread Laughing Cow cheese on them. SO good! They’re tasty warm or cold and stay soft when you microwave them.
- 1 cup white flour
- 1 cup whole wheat flour
- 3 Tbsp butter
- 1 Tbsp sugar
- 1 tsp honey
- 2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup whole milk
- 1 egg
- sprinkle coarse salt
- Preheat oven to 325F.
- Combine white and wheat flour in a large mixing bowl.
- Cut in the butter with two knives. Continue slicing through butter until only small pieces remain.
- Add sugar, honey, baking powder and salt. Mix.
- Add whole milk, one tablespoon at a time, until dough forms a ball. Add milk in small amounts to avoid dough getting too sticky.
- Divide dough ball into three sections, each of which will be rolled into a pretzel.
- Roll each section into a long rope. I found it easier to use a little flour on the rolling surface and to break each section into 3 shorter pieces to roll. You can always "squish" them back together on the baking sheet.
- Form your shapes on a baking sheet.
- Whisk egg in a small bowl and use a pastry brush or fingers to coat the tops of the pretzels with the egg mixture.
- Sprinkle pretzels with coarse salt.
- Bake for 30-35 minutes or until golden brown.
- Enjoy pretzels warm or cold, plain or with dipping sauce!