Pretzels are a classic snack eaten widely in the United States. But as the protein craze continues, carb-forward foods like pretzels tend to get overshadowed. The truth is we need carbohydrates, and they’re not the enemy.
Yet, conventional packaged pretzels still fall into somewhat of a nutritional gray area. They’re lower in fat than most chips and crackers, but still a processed snack with scant nutrients.
Pretzels are a baked bread product made from a dough, typically with wheat or rye flour, along with yeast, salt, sugar and some fat, Kristen Smith, registered dietitian nutritionist and spokesperson for the Academy of Nutrition and Dietetics, tells TODAY.com.
Sourdough pretzels are made from dough using a wild starter instead of yeast, which gets fermented — this lowers the gluten content and gives the pretzel a tang, similar to sourdough bread.
The dough is then formed into the classic knot or twist shape, and gets poached in an alkaline solution before baking, which gives the pretzels a distinct chewy texture and dark crust.
Are pretzels a healthy snack? Here’s what dietitians say
