Cottage Cheese Soft Pretzels

These high-protein soft pretzels come together with just 5 ingredients—no yeast, no rise time, no fuss.

• Cottage cheese: For this high-protein twist, I used my favorite cottage cheese: Knudsen. It’s the only brand my grandma bought, my mom buys and I buy today. I used full-fat but low-fat works too, and it doesn’t matter if it’s large or small curd since we’re blending it anyway.
• Flour: Just good ol’ all-purpose flour is all you need for this recipe. You’ll need extra for rolling and shaping the dough, especially since this cottage cheese dough can get a little sticky.
• Baking powder: This gives the dough a subtle lift and helps mimic some of the lightness you’d get from a yeasted dough.
• Baking soda: Used in the water bath to give the pretzels their signature chewy, golden crust. Don’t skip it—it’s the secret to that iconic texture.
• Egg wash: This is just an egg whisked with 1 Tablespoon water. You’ll brush it atop the dough before baking for a shiny, golden finish. It also acts like glue for the salt to stick.
• Pretzel salt: Optional, but highly recommended! You can also use kosher salt or any coarse salt you have on hand. I don’t recommend table salt, as it’s too fine and can make your pretzels overly salty.

See the recipe card for full information on ingredients and quantities.

Let’s chat about this high-protein soft pretzel dough. Classic pretzel dough relies on yeast and a long rise for its pillowy texture. This version skips the yeast in favor of a quicker, denser dough—but thanks to the cottage cheese, it still bakes up soft and tender, with a hearty, satisfying bite.

Here’s how to whip up the dough, step by step:

1. Blend the cottage cheese. Blending the cottage cheese until completely smooth and creamy gives your dough a consistent texture and helps the pretzels bake up ultra-tender.

2. Mix the dough. Use a spatula or wooden spoon to mix just until the dough comes together. It’ll look shaggy and a little sticky—that’s totally normal! As you knead, the dough will smooth out and become easier to handle.

3. Knead the dough. Flour your work surface then turn out the dough and knead it 5 or 6 times until smooth. Don’t overdo it—just enough to bring it together.

4. Divide the pretzel dough into 6 equal pieces.

How to Shape Soft Pretzels (Step-by-Step!)

Once your dough is kneaded and divided, it’s time for the fun part—shaping! It might look tricky, but I promise it’s easier than it seems. Here’s how to do it, step by step, with matching photos to guide you along the way:

1. Roll into ropes. Roll each piece of dough into a rope about 20 inches long and ½ inch thick. If the dough starts to stick, just flour your surface and hands again.

2. Make a loop. Form a U-shape with the ends pointing down, then cross the two ends over each other once.

3. Twist. Twist the ends over again to make a second crossover. You should now have a double twist in the middle.

4. Fold and press. Take those twisted ends and fold them up toward the top of the loop. Press them gently into the base of the pretzel to hold the shape. That’s it!

5. Boil the pretzels in a baking soda bath. Drop each pretzel into a pot of boiling water mixed with baking soda for about 30 seconds, then use a slotted spoon to transfer them to a parchment-lined baking sheet.

6. Brush with egg wash and bake. Sprinkle with pretzel salt if using. Bake at 450°F for 15 to 18 minutes, or until deep golden brown and slightly puffed.