Low Sodium Cheese Pretzel
Satisfy your snack cravings guilt-free with these Low Sodium Cheese Pretzels—soft, golden, and packed with cheesy goodness! Made with low sodium shredded cheddar cheese and a touch of unsalted butter, these homemade pretzels offer a flavorful twist on the classic without compromising on heart-healthy ingredients. Each pretzel is dipped in a baking soda solution for that signature chewy texture before being baked to perfection, creating a golden crust with an optional sprinkle of sesame seeds for added crunch. Perfect as a snack or appetizer, these easy-to-make pretzels come together in just over an hour, delighting your taste buds while keeping sodium in check. A delicious and wholesome treat for the whole family!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Instant yeast
- 2 tablespoons Sugar
- 2 tablespoons Unsalted butter, melted
- 1 cup Low sodium shredded cheddar cheese
- 1.25 cups Warm water
- 0.25 cup Baking soda
- 4 cups Boiling water
- 1 Egg yolk, beaten
- 2 tablespoons Sesame seeds (optional)
Instructions
In a large bowl, combine the all-purpose flour, instant yeast, and sugar.
Add melted unsalted butter and warm water into the dry mixture. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Fold in the shredded low sodium cheese until well incorporated.
Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
In a large bowl, mix the 4 cups of boiling water with the baking soda. Stir until the baking soda is completely dissolved.
Divide the dough into 8 equal pieces. Roll each piece into a long rope, approximately 18-20 inches long, and shape into a pretzel.
Dip each pretzel into the baking soda solution for 10 seconds each, making sure they are well-coated.
Remove the pretzels from the solution and place them onto the prepared baking sheet.
Brush each pretzel with the beaten egg yolk.
Sprinkle the pretzels with sesame seeds if desired.
Bake in the preheated oven for 12-15 minutes or until golden brown.
Allow the pretzels to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 15328 mg | 666% | |
| Total Carbohydrate | 311.3 g | 113% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 26.1 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1038 mg | 80% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 646 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.
