Recipe: Soft Pretzels Recipe

Okay, so this one's not a low carb. Let's face it. Once in awhile, you need something that is a bit "naughty" for a variety of reasons. My band hates popcorn, and those soft pretzels sold in theaters turn to glue in my pouch. Painful! However, I can do these homemade versions if I eat one very, very slowly. DH is happy because he gets his favorite treat again. Fair trade!

Soft Pretzels


  • 1  package  (8) refrigerated breadsticks
  • 1    beaten egg white
  • 1  tablespoon  water
  •     Poppy seed


Unroll breadsticks so they lay flat. Gently pull each breadstick into a 16-inch rope. Shape each rope into a pretzel by crossing one end over the other to form a circle, overlapping about 4 inches from each end. Take one end of dough in each hand and twist once at point where dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Tuck ends under edges to make pretzel shape. Moisten ends; press to seal. Place on a greased baking sheet. Brush with a mixture of beaten egg white and water. Sprinkle with poppy seed. Bake in a 375 degree F. oven for 12 to 15 minutes or until golden. Makes 8.

Nutrition Facts

  • Calories103,
  • Total Fat (g)2,
  • Saturated Fat (g)1,
  • Sodium (mg)237,
  • Carbohydrate (g)17,
  • Protein (g)4,
  • Percent Daily Values are based on a 2,000 calorie diet
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Lena Austin


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