Low Sodium Pretzel Bread
Craft soft, chewy, and golden-brown loaves with this Low Sodium Pretzel Bread recipe, a healthier twist on the classic bakery favorite. Made with simple ingredients like all-purpose flour, honey, and unsalted butter, this bread skips the extra salt without sacrificing flavor. A quick boil in a baking soda bath gives it the signature pretzel-like texture and color, while a light egg wash adds a glossy finish. Perfect for sandwiches, dipping into soup, or serving as a crowd-pleasing snack, this low-sodium bread is a versatile addition to your baking repertoire. Ready in under two hours with minimal effort, it’s the ultimate recipe for anyone craving homemade comfort with a heart-healthy touch!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 3 tablespoons Honey
- 3 tablespoons Unsalted butter, melted
- 1.5 cups Warm water
- 2.5 tablespoons Baking soda
- 1 whole Large egg, beaten
- 1 tablespoon Coarse salt
Instructions
In a large mixing bowl, combine the flour and instant yeast. Mix briefly to distribute the yeast evenly.
Add the honey and melted butter to the flour mixture.
Gradually add the warm water while mixing with a wooden spoon or dough hook attachment on a stand mixer until a rough dough forms.
Knead the dough on a floured surface for about 8 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes.
Place the kneaded dough into a lightly greased bowl, cover it with a clean cloth, and let it rest in a warm place for about 1 to 1.5 hours or until doubled in size.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large pot, bring 8 cups of water to a boil and carefully add the baking soda. Stir until dissolved.
After the dough has risen, punch it down to release gases and divide it into two equal parts.
Shape each portion into a round or oval loaf, then carefully place them one at a time into the boiling baking soda water. Boil each loaf for about 30 seconds on each side.
Using a slotted spatula, transfer the boiled loaf onto the prepared baking sheet. Repeat for the second loaf.
Brush each loaf with the beaten egg to give it a glossy finish. Sprinkle the tops with coarse salt.
Score the tops of the loaves with a sharp knife in a cross or diagonals to allow the bread to expand while baking.
Bake in the preheated oven for 20 to 25 minutes until the loaves are a deep golden brown.
Remove the pretzel bread from the oven and allow to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 16151 mg | 702% | |
| Total Carbohydrate | 422.2 g | 154% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 52.7 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 108 mg | 8% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 705 mg | 15% | |
*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.
