so a couple of weeks ago i cracked the code on gluten-free soft pretzels.
they were so delicious.
and so i wanted to make a good thing even better… and what tastes better than chocolate? and what is better than having a baked good with a little extra protein to further justify it all?
so that’s what i’ve done… cinnamon-sugar chocolate soft pretzels.
while i truly enjoyed these, the original pretzels really are hard to beat. in these pretzels, the whey, while adding significant protein (and structure) to these treats, made the pretzels a little breadier than the others. also, before making these i was wondering why there aren’t more chocolate pretzels. after baking, i realized maybe a chocolate twisted log of dough can be too reminiscent of something you’d find in a dog park…
i feel that i’m trying to keep you from making these… which is completely untrue… just full disclosure of thoughts, here, people. (should i be keeping these thoughts to myself?)

these mexican chocolate pretzels were pretty great. the only thing i failed to do was dip each bite into a warm chocolate sauce. you should do that… undoubtedly it will completley erase the above dog park reference from your mind.


Cinnamon-Sugar Chocolate Soft Pretzels
Serves: 5-6 pretzels
  • 1 package yeast
  • ½ teaspoon sugar
  • 1 cup 105-115 water
  • 350 grams kumquat's gluten-free all-purpose flour
  • 70 grams (1 cup) unflavored whey protein
  • ¼ cup cocoa
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 4 tablespoons butter
  • 4 cups water
  • 2 tablespoons baking soda
  • melted butter
  • cinnamon sugar
  1. Combine yeast, water, and ½ teaspoon sugar. Let sit for 5 minutes.
  2. Combine flour, whey protein, cocoa, 3 tablespoons sugar, 1 teaspoon salt, xanthan gum, and butter in a large mixing bowl. Cut in butter with pastry cutter or fingers until mixture resembles coarse meal. Add yeast mixture and stir until well combined.
  3. Pour out on a surface and knead a few times to make a smooth dough. Place dough in a well-greased bowl and cover. Let rise in a warm place, free from drafts for 60 minutes.
  4. Preheat oven to 475°. Divide dough into 6 pieces. Knead pieces in your hands until nicely smooth. Roll each piece into a 16-18-inch length and form into a pretzel shape.
  5. In a non-aluminum pot, bring water to a boil with baking soda. Add pretzels, two at a time, and boil 1 minute. Shake off excess water. Place pretzels on a baking sheet coated generously with cooking spray. Spray pretzels with cooking spray. Bake at 475° for 10 minutes or done. Allow to cool slightly. Brush with melted butter and sprinkle with cinnamon sugar.


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