Peanut Butter Banana Pretzels

So apparently it’s national soft pretzel month? I didn’t know soft pretzels were worthy of their own MONTH, but honestly I’m here for it. One of my favorite recipes on this blog is my soft pretzel recipe. I was amazed at how easy they were to make considering how delicious the result was. These peanut butter banana pretzels are actually a bit healthier than those and add a sweet twist! I loved having them for breakfast and they are amazing fresh out of the oven! If you’re a sweet and savory mix person, these are definitely for you.


  • 1 c almond milk
  • 2 1/4 tsp of active dry yeast (1 packet)
  • 1 tbsp maple syrup
  • 2 ripe bananas
  • 1/4 c peanut butter
  • 2 c whole wheat flour
  • 1 c all-purpose flour 
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 pinch nutmeg
  • 5 tbsp of baking soda
  • 5 c water
  • glaze (below)
  • coarse sea salt (to top)

Heat milk in a saucepan or the microwave until it is hot, but not to the point where you can’t put your finger in it (about 100F). Mix yeast, maple syrup, and 1/4 c of the hot milk to a small bowl and let sit for 10 minutes until foamy. Whisk flours, salt, cinnamon, and nutmeg in. medium bowl. Mash together remaining milk, bananas, and peanut butter together. Add the yeast mixture and the dry mixture and use a wooden spoon to combine into a dough. Transfer to a table top and knead for about 10 minutes until it starts to get smooth and resilient. It will still be sticky, but will stick to itself for the most part and roughly hold a shape. Transfer to a large bowl covered with a towel and let rise in a cool oven with the light on for about 90 mins until doubled in size.

Bring baking soda and water to a boil in a pot. Preheat the oven to 450 and line 2 baking sheets. Working with about 2-3 tbsp of dough at a time, roll into small balls and then twist into desired shape. Working with 1-2 pretzels at a time, boil each until it floats to the top of the water (about 15 seconds). Transfer to baking sheets until all have been boiled. Use a brush/baster to apply a coat of glaze and sprinkle with salt. Bake for 10-12 minutes until browned.


  • 1 tbsp maple syrup
  • 1 tsp olive oil 
  • 1 tbsp almond milk 
  • 1/4 tsp cinnamon

Whisk ingredients together.

Tips/Things I Would Change:

  • You can also cover the dough bowl with plastic wrap and place in the fridge instead of a cool oven if you want to leave it overnight. Just let the dough warm to room temperature before continuing.
  • These are harder to shape into traditional pretzel shapes, so it may be easier to just opt for knots.
  • I might add some of the PB2 powder to increase the peanut butter flavor next time.

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