Low Sodium Authentic German Pretzels
Discover the irresistible charm of Low Sodium Authentic German Pretzels, crafted with care to deliver all the flavor of traditional pretzels but with a guilt-free twist. These homemade treats feature a fluffy, chewy center wrapped in a golden, shiny crust, achieved through the classic baking soda boil and egg wash technique. With no added salt, these pretzels are perfect for those seeking low-sodium snacks without compromising taste. Simple pantry staples like all-purpose flour, active dry yeast, and unsalted butter come together to form an easy-to-knead dough that transforms into the iconic pretzel shape. Ideal for serving as a hearty appetizer or pairing with your favorite dips, this recipe brings the authentic taste of Bavarian baking into your kitchen in under two hours. Whether you’re entertaining or indulging solo, these soft pretzels are sure to satisfy!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 packet Active dry yeast
- 1.5 cups Warm water
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon Sugar
- 1/3 cup Baking soda
- 1 large Egg yolk
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine the warm water and sugar, stirring until the sugar is dissolved.
Sprinkle the active dry yeast over the water and let it sit for about 5 minutes, or until the mixture becomes frothy, to activate the yeast.
Add the melted unsalted butter to the yeast mixture. Gradually add the flour, mixing as you go, until a dough begins to form.
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Place the dough in a clean, lightly greased bowl, covering it with a kitchen towel. Let it rise in a warm place for 1 hour or until it has doubled in size.
Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper.
In a large pot, bring 10 cups of water to a boil and carefully add the baking soda.
Divide the risen dough into 8 equal pieces. Roll each piece into a rope about 24 inches long. Form each rope into a 'U' shape, then cross the ends over each other twice. Flip the ends down to the bottom of the 'U' to create the classic pretzel shape, pressing the ends into the dough.
Carefully add the pretzels, one or two at a time, to the boiling water for about 30 seconds. Using a slotted spatula, remove the pretzels from the water and place them onto the prepared baking sheets.
In a small bowl, whisk together the egg yolk and tablespoon of water. Brush each pretzel with the egg wash to give them a shiny crust.
Bake the pretzels in the preheated oven for 12-15 minutes, or until they become golden brown.
Allow the pretzels to cool slightly on a wire rack before serving. Enjoy your delicious low-sodium German pretzels!
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 20166 mg | 877% | |
| Total Carbohydrate | 382.2 g | 139% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 14.2 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 96 mg | 7% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 680 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.
