cottage cheese pretzel bites
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!
Servings: 8
Calories: 315kcal
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
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
Yeast check: if it doesn't foam in step 1, the yeast is dead. Start over - it won't rise otherwise.
Instant yeast: use the same amount and add it directly to the dry ingredients. Skip the bloom step.
All-purpose flour: works, but the bites are a bit denser and less chewy.
Storage: bites are best the day of. Store in an airtight container at room temperature for 1–2 days only after totally cool. Reheat in a 350°F oven or air fryer for 3–4 minutes to bring the shell back. Dip keeps in the fridge for up to 5 days.
Make ahead: dough can be made through the rest period, wrapped tightly, and refrigerated overnight. Let it sit out 15–20 minutes before shaping.
My cinnamon sugar isn't sticking: Make sure you have each bite fully coated! I like to spray them all down in a bowl and toss and then add a bit more to each to make sure they are totally covered.
Nutrition
Serving: 3bites | Calories: 315kcal | Carbohydrates: 61g | Protein: 13g | Fat: 3g | Fiber: 2g | Sugar: 34g