Soft Pretzels Premium PD Recipe

The hot soft pretzel, originally known in Germany as Laugenbrezel, gets its browned chewy skin and tender inner texture from a hot alkaline bath before baking. There’s an aroma from this neutralizing dip-to-bake process that causes a frenzy around pretzel stands. Now we can enjoy the aroma, flavor and texture while incorporating the benefits of whole grains into our Protective Diet Soft Pretzels and keeping the traditional flavor and technique alive. Enjoy them with soup, salad or alone dipped in mustard or Ultimate Cheeze Sauce for a high-energy after school kid-friendly snack.

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Comments (3)

  1. posted by Deborah Boyar on October 18, 2016

    Any chance oat or millet or rice flour could be substituted for whole wheat? Thank you!!

    • posted by Julie Marie on October 20, 2016

      You could give it a try. They didn’t taste like or have the proper texture of soft pretzels when I tried alternative flours. Let us know if one turns out pleasing to you. When I have a good outcome with an alternative flour I always offer the option. I don’t offer GF options when the results aren’t delicious.

  2. posted by Marie on October 18, 2016

    Made these today. Video makes the twisting part easier to follow! Yum! I like them with spicy brown mustard but UCS is good too! Thanks for another winner.

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