Low Sodium Baked Soft Pretzels
Discover the delightfully chewy and golden perfection of Low Sodium Baked Soft Pretzels—an irresistible homemade treat that's kinder to your heart without sacrificing flavor. This recipe combines pantry staples like all-purpose flour, melted unsalted butter, and active dry yeast into a pillowy dough that's carefully shaped, boiled in a baking soda solution for that classic texture, and baked to perfection. With an optional sprinkle of coarse salt or a low-sodium alternative, these pretzels are customizable to suit your dietary needs. Ready in just over an hour, they’re ideal for snack lovers seeking a healthier twist on a beloved comfort food. Perfect for parties, game days, or a cozy afternoon treat, these low sodium pretzels deliver unbeatable taste and texture in every bite.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons unsalted butter, melted
- 2.25 teaspoons active dry yeast
- 1.5 cups warm water (about 110°F/45°C)
- 2 tablespoons baking soda
- 2 cups water
- 1 tablespoon granulated sugar
- 1 large egg
- 1 tablespoon coarse salt (optional, or use a low-sodium alternative)
Instructions
In a large bowl, mix the warm water and sugar until the sugar is mostly dissolved.
Sprinkle the yeast on top and let stand for 5-10 minutes, until the yeast is foamy.
Stir in the melted unsalted butter.
Gradually add the flour to the mixture, approximately one cup at a time, stirring until the dough comes together.
Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper.
In a medium saucepan, bring 2 cups of water and the baking soda to a rolling boil.
Punch the dough down and divide it into 8 equal pieces. Roll each piece into a long rope, about 20-24 inches long, and shape each rope into a pretzel shape.
Carefully dip each pretzel into the boiling baking soda solution for about 20-30 seconds, ensuring both sides are submerged. Use a slotted spatula to remove the pretzels and place them onto the prepared baking sheets.
In a small bowl, beat the egg with a splash of water to create an egg wash. Brush each pretzel with the egg wash.
Optionally, sprinkle each pretzel with coarse salt or a low-sodium alternative.
Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown.
Allow to cool slightly on the baking sheets before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 13505 mg | 587% | |
| Total Carbohydrate | 382.1 g | 139% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 13.7 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 128 mg | 10% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 734 mg | 16% | |
*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.
