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Low Protein Pretzels Recipe

Soon to be a family favorite.  These soft pretzels are great for a snack or when watching the big game.  Plus, you can make a batch and freeze for a quick toasted pretzel anytime.


  • 3 cups (400 g) wheat starch
  • 1 Tbsp methylcellulose
  • 2 Tbsp Metamucil®, original course
  • 2 Tbsp brown sugar
  • 1 tsp yeast, active dry
  • 3 2⁄3 cups water, divided
  • 1 Tbsp canola oil
  • 1 Tbsp baking powder
  • 4 Tbsp butter, melted
  • Coarse pretzel salt (optional)


  1. In medium mixing bowl, add wheat starch, methylcellulose, Metamucil®, brown sugar and yeast. Stir until well blended.
  2. Add 1 2⁄3 cups water and oil. Stir until well blended. Let rise 30 minutes.
  3. Stir a few times, divide dough into 8 pieces.
  4. Roll each into a long rope, then form into pretzel shape.
  5. Preheat oven to 450 °F.
  6. In medium frying pan, bring remaining 2 cups water to boil. Stir in baking powder. Dip pretzels in boiling water about 5 – 7 seconds each.
  7. Place pretzels on well-greased baking sheet, sprinkle with coarse salt (optional). Let rise 5 – 10 minutes.
  8. Bake 12 – 15 minutes or until golden brown. Dip in melted butter and serve.

Makes: 8 pretzels

Nutritional Information Per Serving
Calories 278
Protein 0.52 g
Phenylalanine 24 mg
Leucine 37 mg