Low Sodium Pizza Pretzel
Indulge in the savory delight of Low Sodium Pizza Pretzels—a clever twist on classic soft pretzels that brings your favorite pizza flavors to life while keeping sodium levels in check. Perfect for snack time or party platters, this recipe features a homemade, yeast-raised dough topped with low sodium tomato paste blended with aromatic oregano, basil, and garlic powder for a zesty sauce. Boiled in baking soda for that distinct chewy texture, these pretzels are finished with a generous sprinkle of low sodium mozzarella, butter, Italian seasoning, and coarse salt before baking to golden perfection. Ready in just over 90 minutes, these soft and cheesy pretzels offer all the satisfaction of pizza in an adorable twisted shape—a sure hit for family gatherings and game-day festivities!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 teaspoons Instant yeast
- 1 tablespoon Granulated sugar
- 2 tablespoons Olive oil
- 1.5 cups Warm water
- 0.25 cup Tomato paste (low sodium)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Garlic powder
- 1 cup Mozzarella cheese (low sodium)
- 2 tablespoons Unsalted butter
- 0.5 teaspoon Coarse salt
- 1 teaspoon Italian seasoning
- 0.25 cup Baking soda
- 10 cups Water (for boiling)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, and sugar.
Add the olive oil and warm water to the dry ingredients and mix until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
Preheat your oven to 425°F (220°C).
While the dough is rising, prepare the pizza sauce by combining the tomato paste, oregano, basil, and garlic powder in a small bowl.
Once the dough has risen, punch it down and divide it into 8 equal portions.
Roll each portion into a long rope, approximately 18 inches long, and twist each rope into a pretzel shape.
In a large pot, bring 10 cups of water to a boil and add the baking soda.
Carefully drop each pretzel into the boiling water for about 30 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.
Brush the top of each pretzel with melted unsalted butter.
Spread a thin layer of the prepared pizza sauce over each pretzel.
Top each with low sodium mozzarella cheese and sprinkle with Italian seasoning and coarse salt.
Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown and the cheese is bubbly.
Allow to cool slightly before serving for the best flavor and texture.
Nutrition Facts
Calories |
2949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 16673 mg | 725% | |
| Total Carbohydrate | 404.8 g | 147% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 25.0 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1846 mg | 142% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 1306 mg | 28% | |
*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.
