Low Sodium Bavarian Soft Pretzels
Satisfy your snack cravings without sacrificing your low-sodium goals with these irresistible Low Sodium Bavarian Soft Pretzels. Made with simple, wholesome ingredients like all-purpose flour, unsalted butter, and a touch of sugar, these pretzels deliver all the flavor and soft, chewy texture of traditional Bavarian pretzels—without the excess salt. A quick baking soda bath before baking gives them that signature golden crust, while a sprinkle of sesame seeds or crushed unsalted pretzel sticks keeps the topping sodium-free yet full of crunch. Perfectly golden and ready in under two hours, this recipe is ideal for game days, family gatherings, or anytime you want a guilt-free homemade treat. Serve warm with your favorite low-sodium mustard or dip for a crowd-pleasing snack!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water (about 110°F)
- 3 tablespoons Unsalted butter, melted
- 1 tablespoon Sugar
- 0.67 cup Baking soda
- 10 cups Hot water
- 1 Egg yolk, beaten
- 2 tablespoons Unsalted pretzel sticks or sesame seeds
Instructions
In a large bowl, dissolve the yeast in warm water for about 5 minutes until frothy. Stir in the melted unsalted butter and sugar.
Gradually add the flour, one cup at a time, mixing with a wooden spoon or spatula until the dough begins to come together. Turn the dough out onto a lightly floured surface and knead for about 8 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 450°F (232°C). Line two baking sheets with parchment paper.
In a large pot, bring the 10 cups of water and baking soda to a rolling boil.
Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a rope about 20-24 inches long. Shape each rope into a traditional pretzel shape.
Carefully place each pretzel into the boiling baking soda bath for 30 seconds, then remove with a slotted spoon and place onto the prepared baking sheets.
Brush the top of each pretzel with the beaten egg yolk mixture and sprinkle lightly with sesame seeds or crumbled unsalted pretzel sticks.
Bake each sheet of pretzels for 12-15 minutes or until golden brown. Allow to cool on the baking sheets for a few minutes before transferring to a wire rack. Serve warm.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 40634 mg | 1767% | |
| Total Carbohydrate | 396.0 g | 144% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 14.3 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 364 mg | 28% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 707 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.
