Low Fat Homemade Pretzel with Cheese
Indulge in the satisfying crunch of a freshly baked **Low Fat Homemade Pretzel with Cheese**—a lighter twist on a beloved snack. This recipe combines classic pretzel-making techniques, such as the baking soda bath for that irresistible golden crust, with low-fat ingredients like milk and mozzarella cheese to keep it guilt-free. Perfect for any occasion, these soft pretzels come together in just 40 minutes of active prep and baking time, yielding eight servings of warm, chewy perfection. Pair them with the creamy low-fat mozzarella dipping sauce or a dollop of spicy mustard for an extra kick. Whether for a wholesome snack, appetizer, or game-day treat, these low-fat pretzels deliver a balance of flavor and health-conscious indulgence.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1 cup warm water
- 0.5 cup low-fat milk
- 1 teaspoon salt
- 1 tablespoon sugar
- 0.25 cup baking soda
- 4 cups water (for boiling)
- 1 large egg white
- 1 cup shredded low-fat mozzarella cheese
- 0.25 cup spicy mustard (optional)
Instructions
In a large bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for about 5 minutes until it becomes foamy.
Stir in the flour, salt, and low-fat milk, mixing until the dough comes together. Knead the dough on a floured surface for 5-8 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rest in a warm place for about an hour, or until doubled in size.
Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper.
In a large saucepan, bring 4 cups of water and the baking soda to a boil.
Punch down the risen dough and divide it into 8 equal parts. Roll each piece into a rope about 20 inches long. Shape each rope into a pretzel shape by bringing the ends together and twisting.
One by one, carefully drop each pretzel into the boiling baking soda bath for about 30 seconds, then remove with a slotted spatula and place on the prepared baking sheet.
Lightly beat the egg white with a tablespoon of water and brush it over the tops of the pretzels. Sprinkle a little salt if desired.
Bake in the preheated oven for 10-12 minutes, or until golden brown.
While the pretzels bake, prepare the cheese dip by gently melting the shredded low-fat mozzarella in a small saucepan over low heat. Stir continuously until smooth.
Serve the pretzels warm with the melted cheese and a side of spicy mustard if desired.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 18964 mg | 825% | |
| Total Carbohydrate | 303.8 g | 110% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 24.3 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1027 mg | 79% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
