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Cinnamon-Sugar Chocolate Soft Pretzels

Servings 5 -6 pretzels


  • 1 package yeast
  • 1/2 teaspoon sugar
  • 1 cup 105-115 water
  • 350 grams kumquat's gluten-free all-purpose flour
  • 70 grams 1 cup unflavored whey protein
  • 1/4 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


  • Combine yeast, water, and 1/2 teaspoon sugar. Let sit for 5 minutes.
  • 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.
  • 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.
  • 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.
  • 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.