These high-protein soft pretzels require just 5 ingredients. There’s no yeast, no rise time, and absolutely no fuss.

• Cottage cheese: For this high-protein recipe, Knudsen cottage cheese is recommended. You can use full-fat or low-fat, and the curd size (large or small) doesn’t matter since it will be blended anyway.
• Flour: All-purpose flour is the only type of flour needed for this recipe. Be sure to have extra flour on hand for rolling and shaping the dough, as cottage cheese dough tends to be a bit sticky.
• Baking powder: Baking powder gives the dough a subtle lift, helping to mimic the lightness achieved with a yeasted dough.
• Baking soda: Essential for the water bath, baking soda gives the pretzels their signature chewy, golden crust. This ingredient is crucial for that iconic texture.
• Egg wash: Simply whisk an egg with 1 tablespoon of water. This mixture is brushed atop the dough before baking, resulting in a shiny, golden finish. The egg wash also acts as an adhesive, helping the salt to stick.
• Pretzel salt: While optional, pretzel salt is highly recommended. Kosher salt or any coarse salt can also be used. Table salt is not recommended because it is too fine and can make the pretzels overly salty.

See the recipe card for full information on ingredients and quantities.

Let’s discuss this high-protein soft pretzel dough. Traditional pretzel dough relies on yeast and a lengthy rise time for its characteristic pillowy texture. This version forgoes the yeast, resulting in a quicker, denser dough. Thanks to the cottage cheese, it still bakes up soft and tender, offering a hearty, satisfying bite.

Here’s a step-by-step guide to making the dough:

1. Blend the cottage cheese. Blending the cottage cheese until completely smooth and creamy provides the dough with a consistent texture and helps the pretzels bake up ultra-tender.

2. Mix the dough. Use a spatula or wooden spoon to mix the ingredients until the dough just comes together. It will appear shaggy and slightly sticky, but this is normal. Kneading will smooth out the dough and make it easier to handle.

3. Knead the dough. Flour your work surface, turn out the dough, and knead it 5 or 6 times until smooth. Avoid over-kneading; just knead it enough to bring it together.

4. Divide the pretzel dough into 6 equal pieces.

How to Shape Soft Pretzels (Step-by-Step!)

After kneading and dividing the dough, it’s time for the fun part: shaping the pretzels! While it may seem tricky, it’s easier than it looks. Here’s a step-by-step guide, accompanied by photos to help you along the way:

1. Roll into ropes. Roll each piece of dough into a rope approximately 20 inches long and ½ inch thick. If the dough begins to stick, simply flour your surface and hands again.

2. Make a loop. Form a U-shape with the ends pointing down, then cross the two ends over each other once.

3. Twist. Twist the ends over again to create a second crossover. You should now have a double twist in the middle.

4. Fold and press. Take the twisted ends and fold them up toward the top of the loop. Gently press them into the base of the pretzel to hold the shape. That’s it!

5. Boil the pretzels in a baking soda bath. Drop each pretzel into a pot of boiling water mixed with baking soda for about 30 seconds, then use a slotted spoon to transfer them to a parchment-lined baking sheet.

6. Brush with egg wash and bake. Sprinkle with pretzel salt if using. Bake at 450°F for 15 to 18 minutes, or until deep golden brown and slightly puffed.

• Blend the cottage cheese until completely smooth. This step helps the dough come together easily and ensures that the pretzels bake up soft, moist, and evenly textured. For best results, use a high-speed blender or food processor.
• Consider making nuggets or twists! Instead of forming the classic pretzel shape, cut the dough into bite-sized pieces to make soft pretzel nuggets or twist it into simple soft pretzel twists. These variations are excellent for snacking and parties.
• Serve warm with your favorite dip. These pretzels are delicious when dipped in beer cheese sauce, honey mustard, or even French onion dip. They’re also great on their own as a convenient grab-and-go snack!

Skipping the baking soda bath is not recommended. This step is essential for giving the soft pretzels their signature chewy texture and deep golden color.

This recipe has not been tested with gluten-free flour. If you decide to try it, use a 1:1 gluten-free baking blend. Your feedback in the comments would be greatly appreciated!

Yes! Slice the ropes into 1- to 2-inch pieces for soft pretzel bites, or twist shorter ropes into mini pretzels. Reduce the baking time by a few minutes and keep a close eye on them to prevent burning.

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