Low Fat Pretzel Bread
Indulge in the hearty, satisfying flavor of soft pretzel bread while keeping your meal light with this Low Fat Pretzel Bread recipe. Crafted with wholesome ingredients like unsweetened applesauce for a lower fat twist and honey for natural sweetness, this recipe delivers all the signature pretzel-like chewiness and golden crust without compromising on healthfulness. Perfectly raised dough is boiled in a baking soda solution for that authentic pretzel texture, then sprinkled with coarse sea salt for a flavorful finish. Quick to prep and ideal for serving warm or toasted, this delicious bread makes an excellent side for soups, salads, or as a base for sandwiches. Bake up a loaf of this guilt-free pretzel bread in under two hours and enjoy a healthier take on a beloved classic!
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Honey
- 3.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.25 cup Unsweetened applesauce
- 0.33 cup Baking soda
- 5 cups Water
- 1 tablespoon Coarse sea salt
Instructions
In a large mixing bowl, combine 1.25 cups of warm water, active dry yeast, and honey. Let it sit for about 5 minutes until frothy.
Add the all-purpose flour, 1 teaspoon salt, and unsweetened applesauce to the yeast mixture. Mix until a dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot until doubled in size, about 1 hour.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large pot, bring 5 cups of water to a boil. Slowly add the baking soda, taking care as it may bubble up.
Divide the dough into two equal portions and shape each into a tight round loaf.
Place each loaf in the boiling baking soda water one at a time for 30 seconds on each side. Remove with a slotted spoon and place on the prepared baking sheet.
Sprinkle the loaves with coarse sea salt.
Using a sharp knife, carefully score an ‘X’ on top of each loaf.
Bake in the preheated oven for 20-25 minutes or until the pretzel bread is deeply browned and sounds hollow when tapped on the bottom.
Let cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 28173 mg | 1225% | |
| Total Carbohydrate | 364.8 g | 133% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 41.1 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 660 mg | 14% | |
*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.
