Low Sodium Homemade Pretzel Nibblers
Crunchy on the outside, soft and chewy on the inside, these Low Sodium Homemade Pretzel Nibblers are a guilt-free twist on a classic snack. Perfect for those watching their sodium intake, this recipe swaps out traditional heavy salt for the subtle flavors of garlic powder and dried oregano, ensuring every bite is bursting with taste. The step-by-step process includes a satisfying dough-making session, a quick baking soda boil for that signature pretzel texture, and a golden finish in the oven. With just 30 minutes of prep time and a handful of pantry staples, these bite-sized pretzels are ideal for game day spreads, lunchbox treats, or savory snacking without compromising on health. Add an optional light sprinkle of coarse salt or enjoy them plain—either way, these homemade pretzel nibblers are sure to impress!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.5 cups Warm water (110°F)
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Honey
- 3 tablespoons Unsalted butter, melted
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 0.5 cup Baking soda
- 1 large Egg, beaten
- 0.5 teaspoon Coarse salt (optional for sprinkling)
Instructions
In a large mixing bowl, combine the warm water and honey, stirring until the honey is dissolved.
Sprinkle the yeast over the top, gently stir, and let it sit for about 5 minutes until it becomes frothy.
Add the melted butter, all-purpose flour, garlic powder, and dried oregano. Mix until a soft dough forms.
Turn the dough onto a floured surface and knead for about 5-6 minutes or until smooth and elastic.
Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
In a large pot, bring 8 cups of water to a boil and add the baking soda.
Punch down the risen dough and divide it into small equal pieces. Roll each piece into a small rope and cut into 1-inch pieces to create nibblers.
Carefully drop the pretzel pieces into the boiling baking soda water, a few at a time, for about 30 seconds. Remove with a slotted spoon and onto the prepared baking sheets.
Brush each pretzel nibbler with the beaten egg and lightly sprinkle with coarse salt, if using.
Bake in the preheated oven for 10-15 minutes, or until golden brown.
Allow cooling slightly before serving. Enjoy your low-sodium pretzel nibblers!
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 31402 mg | 1365% | |
| Total Carbohydrate | 297.2 g | 108% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 18.0 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 97 mg | 7% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 635 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.
