By I'm a pretzel gal through and through, and these cottage cheese pretzel bites have everything I love, plus 13g of protein per serving! No protein powder, just our power house cottage cheese for this recipe. Pillowy soft with that deep amber crust and then tossed in a little cinnamon sugar, plus an easy sweet cottage cheese dip for the ultimate snack!
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I had never made pretzels at home prior to 3 months ago. But I did almost always grab a little container of those Auntie Anne's pretzel bites at the mall or opt for a beer cheese pretzel at the brewery. So long-time pretzel fan. And nailing our cottage cheese bagel recipe, and then realizing the only real difference they have from pretzels is the water they are boiled in, I set out on this quest!
The result (after rounds of testing!!) is super soft pretzel bites that are sweet and delicious and that our toddler won't stop asking for!! Sorry, correction, he keeps asking if we "have more at home" because he doesn't want to eat what I give him unless he's sure we have more (💀). So get your cottage cheese and let's boogie!
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how much you blend matters
Blenders tend to liquify cottage cheese, so if at all possible, use a food processor or handheld blender to avoid over-blending it. If blended too much, the recipe will still work, but you may need up to a half cup more flour to make up for the extra liquid nature of it. When kneading, it should be a little damp but not stick to the counter.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Protein: The base of this recipe is cottage cheese (any fat level) and egg whites (can use whole eggs by volume, but it ends up more eggy tasting). Have more cottage cheese to use? Make these high protein dinner rolls or cottage cheese cinnamon rolls!
- Bread flour: LOVE my bread flour because it creates the most tender baked goods!! All-purpose works fine too, though 🙂 I haven't tested with gf flour, but let me know if you do in the comments.
- Yeast: Active dry yeast or instant works. More on using each one below.
- Honey: Helps activate the yeast.
- Baking powder and soda: The powder helps with the quick rise on these (not relying on yeast alone), while the soda is added to the water to get that golden crust. Be sure yours is aluminum-free (otherwise it tastes metallic).
- Cinnamon sugar: I go heavy on the cinnamon, but measure with your heart.
- Dip: For the dip, I like to do 1 part cottage cheese, ⅔ part of light cream cheese (whipped is preferred, otherwise softened), and 2 parts powdered sugar. Blend the cottage cheese and cream cheese together with a splash of milk ONLY if needed, then mix with sugar.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
active dry yeast vs instant yeast
The difference is in how they are incorporated. I prefer active dry yeast because you add it to warm water with sugar and wait to see if it puffs up. This means it's active and ready, but if it doesn't, then you need new yeast because yours is bad. Instantly, you just mix right into the dough without waiting, which is great for time, but then you have no idea if it's still good. Always store yeast in the fridge!
step by step: tips to nail this recipe every time
- Don't overblend the cottage cheese, for the dough that is. For the dip, blend the heck out of it! For the pretzels, any leftover curds will melt.
- Knead with your hands at the end, at least. This allows you to add flour as needed to make sure the texture is right. The dough should feel slightly tacky but not sticky.
- Don't skip the 20-minute rest. This allows the gluten to relax and makes rolling out easier.
- A bowl of hot water works just as well as a pot. You just need a large vessel to drop the bites into prior to baking.
- Let them dry a bit before baking. This helps get a better crust on them, but also just makes them easier to handle. If they stick to the rack or towel, just be careful prying them off to transfer to the baking sheet.
quick recipe video
what a baking soda bath does
This is the step that makes these pretzel bites and not just cinnamon sugar dough balls. The baking soda creates an alkaline environment that triggers a reaction on the surface of the dough - that's what gives pretzels their deep, shiny crust and that slightly bitter, complex flavor underneath the sweet topping.
You don't need to boil on the stove if that feels like one more thing. Boiling water from a kettle poured directly into a large bowl works just as well. Add the baking soda to the water to control the bubbling. Work in batches, and don't crowd the pot.
the dough is too sticky after kneading
The cottage cheese was blended likely too much, or how you're measuring flour varies. Add flour one tablespoon at a time and keep kneading. Give it a few minutes - the dough tightens up as the gluten develops. Then add more flour if needed. You could need up to ½c more flour depending on how much teh cottage cheese is blended.
the dip
Blend the low-fat cream cheese and cottage cheese together until completely smooth, then mix in powdered sugar. That's it. The cottage cheese lightens the texture so it's more of a fluffy, scoopable dip than a dense cream cheese frosting. Make it while the bites are baking - it comes together in under two minutes and can sit in the fridge until you're ready to serve.
Recipe
cottage cheese pretzel bites
Ingredients
the dough
- 2 tablespoon warm water (105-110°F)
- 1 teaspoon honey
- 2 teaspoon active dry yeast
- 1 cup low-fat cottage cheese (blended smooth)
- ½ cup egg whites
- 2¼ cups bread flour (plus up to ¼ cup more as needed)
- 1½ teaspoon baking powder
- 1 teaspoon fine sea salt
the baking soda bath
- 2 quarts water
- ¼ cup baking soda
- ¼ cup egg whites (for washing)
the dip
- ⅓ cup low-fat cream cheese (softened)
- ½ cup low-fat cottage cheese (blended smooth)
- 1 cup powdered sugar (sifted)
Before you start!
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Instructions
- Stir together 2 tablespoon warm water, 1 teaspoon honey, and 2 teaspoon active dry yeast in a large bowl (I do it right in my stand mixer). Let sit 5-8 minutes until foamy. If it doesn't foam, start over with fresh yeast.
- Blend 1 cup low-fat cottage cheese and ½ cup egg whites just until large curds are gone - don't overblend or it gets too thin.Add this to your big bowl with the bloomed yeast. Then add 2¼ cups bread flour, 1½ teaspoon baking powder, and 1 teaspoon fine sea salt. Stir until a shaggy dough forms.
- Turn onto a lightly floured surface and knead 5 minutes until smooth and elastic (or do it in your stand mixer for 2-3 minutes), adding flour one tablespoon at a time if sticky. Cover and rest 20 minutes.If you use your stand mixer, give it a few kneads by hand still at the end to make sure it doesn't need a bit more flour,
- Preheat oven to 450°F. Line a baking sheet with parchment paper.Bring 2 quarts water to a boil (kettle works great - pour it into a large bowl or pot). Add ¼ cup baking soda carefully - it will bubble up. Use a big pot or bowl.
- Divide dough into 5 equal pieces. Roll each into a 1-inch-thick log and cut into 22-26 small pieces.Working in batches, drop bites into the hot water for 30-45 seconds per side. They'll float when done. Remove and place on a wire rack or towel for 2 minutes to dry - they stick a bit, so lift gently before transferring to the baking sheet.Once on the tray, brush with egg wash from the ¼ cup egg whites. Bake for 12-15 minutes until deep golden brown.
- While the bites bake, mix the 1 cup sugar and 4 tablespoon cinnamon. Also, blend the ⅓ cup low-fat cream cheese and ½ cup low-fat cottage cheese together until completely smooth (add a splash of milk as needed). Then stir togetehr with the powdered sugar until a dippable consistency forms.
- When done baking, immediately spray with Olive oil spray (or toss in melted butter or liquid oil) and toss in cinnamon sugar. Tossing in a large bowl with the spray makes for even coating. Serve with the dip!
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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