Soft Pretzels


Soft Pretzels

Crispy on the outside and chewy on the inside, and deliciously salty, these low FODMAP savoury pretzels are the ultimate snack.



  • 1/2 cup lactose free milk
  • 1/2 cup water
  • 2 tsp caster sugar
  • 2 tsp instant yeast
  • 2.5 cups low FODMAP flour
  • 1 tsp salt
  • 2 tbsp bicarb soda
  • 1 egg
  • Extra salt for topping


Makes: 6 pretzels

  1. In a large mixing bowl, warm the milk and water in the microwave. Make sure it's not too hot (you should be able to put your finger in and it feel like a warm bath).
  2. Sprinkle the caster sugar and yeast over the top of the water/milk and allow it to sit for 10 minutes until the yeast blooms.
  3. Whisk the sugar and yeast in until combined.
  4. Add the flour and salt and combine until a smooth dough forms. Cover the bowl with cling wrap or a kitchen towel and place in a warm place until it doubles in size.
  5. Fill a saucepan with water and add the bicarb. Bring it to the boil while you assemble your pretzels. At the same time, preheat the oven to 180C.
  6. Using a kitchen scale, divide the dough into 6 even balls.
  7. Roll each ball out into a long snake, overlap the two ends and twist them again. Then, fold these ends down onto the loop of dough at the bottom to form a pretzel. Repeat until you have 6 pretzels.
  8. Place each pretzel in the boiling water/bicarb mixture one at a time for 5-10 seconds. Remove them and place on a lined baking tray.
  9. Brush each pretzel with egg wash and sprinkle generously with salt. Bake for 18-20 minutes or until golden brown.
  10. Serve with butter.

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