Low Sodium Bavarian Pretzel
Indulge in the warm, chewy goodness of Low Sodium Bavarian Pretzels—crafted with a healthier twist to satisfy your snack cravings without compromising on flavor. These homemade soft pretzels are a sodium-friendly version of the classic, made with all-purpose flour, melted unsalted butter, and a bubbly yeast dough for a perfectly chewy texture. Boiled briefly in a baking soda bath for that signature golden crust and subtle tang, they can be finished with a sprinkle of optional coarse salt or enjoyed plain for an ultra-low sodium treat. With just an hour of prep time and 15 minutes of baking, these pretzels are easy to make and bake up to perfection. Serve them as a game-day snack, party appetizer, or pair them with your favorite mustard or cheese dip—delicious and guilt-free! This low-salt pretzel recipe is a must-try for those seeking heart-healthy indulgence.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.5 cups Warm water (100-110°F)
- 3 tablespoons Unsalted butter, melted
- 2.25 teaspoons Instant yeast
- 0.67 cup Baking soda
- 1 tablespoon Sugar
- 10 cups Water
- for sprinkling Coarse salt (optional)
Instructions
In a large mixing bowl, combine the warm water and sugar, then sprinkle the instant yeast over the top. Let it sit for about 5 minutes until it becomes foamy.
Add the melted unsalted butter to the yeast mixture.
Gradually add the all-purpose flour, one cup at a time, mixing with a dough hook attachment on low speed until the dough pulls away from the side of the bowl.
Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a towel, and let it rise in a warm place for about 50 minutes or until doubled in size.
Preheat the oven to 450°F (232°C) and line two baking sheets with parchment paper.
In a large pot, bring 10 cups of water and the baking soda to a rolling boil.
Divide the dough into 8 equal pieces and roll each piece into a 24-inch rope. Form each rope into a U-shape, twist the ends together, and fold back to the bottom of the U to form the pretzel shape.
Boil each pretzel for 30 seconds in the baking soda solution, one at a time, and then remove with a slotted spatula. Place each pretzel on the prepared baking sheets.
If desired, sprinkle the pretzels with a small amount of coarse salt.
Bake the pretzels in the preheated oven for 12-15 minutes or until they are a deep golden brown.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
2125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 42776 mg | 1860% | |
| Total Carbohydrate | 381.9 g | 139% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 13.6 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 603 mg | 13% | |
*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.
