Low Sodium Peanut Butter Stuffed Pretzels
Indulge in the perfect balance of salty and sweet with these Low Sodium Peanut Butter Stuffed Pretzels—a heart-healthy twist on a classic favorite! Made from scratch with no added salt, these chewy pretzels are filled with creamy unsalted peanut butter, delivering a rich, nutty surprise in every bite. The golden-brown exterior, achieved by a quick baking soda dip and an egg wash, is irresistibly crisp, while the gentle sprinkle of crushed unsalted pretzels or a low-sodium salt alternative adds just the right touch of texture. With simple pantry staples and just over an hour of prep time, this recipe is ideal for anyone looking for a satisfying, homemade snack that's as wholesome as it is delicious. Whether served fresh out of the oven or packed as an on-the-go treat, these pretzels are sure to delight!
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Recipe Information
Ingredients
- 1 cup Warm Water
- 2.25 teaspoons Active Dry Yeast
- 1 tablespoon Unsalted Butter, melted
- 1 tablespoon Honey
- 3 cups All-purpose Flour
- 0.5 cup Peanut Butter, unsalted
- 0.33 cup Baking Soda
- 1 whole Egg
- 1 tablespoon Water for Egg Wash
- 2 tablespoons Unsalted Crushed Pretzels or Low Sodium Salt Alternative
Instructions
In a large mixing bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until it becomes foamy.
Add the melted butter and honey to the yeast mixture. Stir gently to combine.
Gradually add the flour to the wet ingredients, mixing until a dough begins to form. Knead the dough on a lightly floured surface for about 6-8 minutes until it is smooth and elastic.
Place the dough in a lightly greased bowl, cover it, and let it rise in a warm environment for about 1 hour or until it has doubled in size.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
In a small saucepan, bring 4 cups of water and baking soda to a simmer. Ensure the baking soda is fully dissolved.
Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a strip about 8 inches long.
Flatten each dough strip and add about 1 teaspoon of peanut butter into the center. Carefully fold the dough over the filling and pinch the edges to seal it.
Shape each stuffed dough piece into a pretzel shape or a simple twist and dip each pretzel in the baking soda solution for about 20 seconds. Remove with a slotted spoon and place it on the prepared baking sheet.
In a small bowl, beat the egg with the water to create an egg wash. Brush each pretzel with the egg wash, ensuring a light and even coating.
Sprinkle the tops of the pretzels with crushed pretzels or a low sodium salt alternative.
Bake in the preheated oven for 10-12 minutes or until the pretzels are golden brown.
Allow to cool slightly on a wire rack before serving. Enjoy your low sodium peanut butter stuffed pretzels warm.
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1832 mg | 80% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 107 mg | 2% | |
*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.
