Low Sodium Homemade Pretzel with Cheese
Indulge in the perfect balance of wholesome flavor and cheesy delight with this **Low Sodium Homemade Pretzel with Cheese** recipe! Crafted with love, these soft, golden-brown pretzels boast a chewy texture and are made entirely from scratch with heart-healthy, low sodium ingredients. Elevating the experience is a velvety cheese dip, featuring creamy sharp cheddar, a touch of Dijon mustard, and a smooth, cornstarch-thickened base. Whether you’re looking for a game-day appetizer, a snack the whole family will enjoy, or a healthier twist on a classic, these homemade pretzels are ready in under an hour and perfect for dipping, sharing, and savoring. Bonus: The soda bath and egg wash ensure an authentic pretzel finish that will wow your taste buds and impress your guests!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Sugar
- 2 tablespoons Unsalted butter, melted
- 1.5 cups Warm water
- 3 tablespoons Baking soda
- 2 cups Hot water
- 1 Egg yolk
- 1 tablespoon Water
- 2 cups Low sodium sharp cheddar cheese, shredded
- 1 cup Milk
- 1 tablespoon Cornstarch
- 1 teaspoon Dijon mustard
Instructions
In a large mixing bowl, combine flour, instant yeast, and sugar. Whisk to combine.
Add melted unsalted butter and warm water to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough back in the bowl, cover it with a clean towel, and let it rise in a warm place for about 30 minutes, or until doubled in size.
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a small bowl, mix baking soda with 2 cups hot water to prepare a soda bath. Ensure the soda is fully dissolved.
Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a 20-inch rope and shape into a pretzel.
Dip each pretzel into the soda bath, then place it on the prepared baking sheet.
In a small bowl, beat the egg yolk with 1 tablespoon of water. Brush each pretzel with the egg wash.
Bake for 12-15 minutes or until pretzels are golden brown.
While the pretzels are baking, prepare the cheese dip: In a small saucepan, heat milk gently over low heat.
Toss shredded low sodium sharp cheddar cheese with cornstarch. Gradually add cheese to the milk, stirring constantly until cheese is melted and smooth.
Stir in Dijon mustard and cook for an additional minute, continuing to stir until the mixture is thickened.
Serve warm pretzels with the cheese dip.
Nutrition Facts
Calories |
3125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 508 mg | 170% | |
| Sodium | 11986 mg | 521% | |
| Total Carbohydrate | 409.6 g | 149% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 26.1 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 2058 mg | 158% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1159 mg | 25% | |
*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.
