Low Sodium Soft Pretzel Bites
Soft, chewy, and perfectly seasoned, these Low Sodium Soft Pretzel Bites are a wholesome twist on the classic snack, designed for those aiming to reduce their sodium intake without sacrificing flavor. Made with unsalted butter and topped with a light sprinkle of unsalted pretzel salt or coarse salt, these bites are irresistibly golden brown and absolutely delicious. This recipe uses honey for a subtle touch of natural sweetness and a traditional baking soda bath for authentic pretzel texture. Ready in under two hours, these bite-sized treats are perfect for parties, game day spreads, or a satisfying snack on-the-go. Serve them warm with your favorite low-sodium dips for a crowd-pleasing appetizer!
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Recipe Information
Ingredients
- 1.5 cups warm water
- 1 packet active dry yeast
- 1 tablespoon honey
- 2 tablespoons unsalted butter, melted and cooled
- 3.5 cups all-purpose flour
- 0.333 cup baking soda
- 1 large egg, beaten
- 1 tablespoon unsalted pretzel salt or coarse salt
Instructions
In a large mixing bowl, combine warm water, yeast, and honey. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
Add melted butter to the yeast mixture and stir to combine.
Gradually add the flour to the bowl, mixing with a spatula or dough hook until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise for about 1 hour or until doubled in size.
Preheat the oven to 450°F (230°C) and line two baking sheets with parchment paper.
Bring a large pot of water to a boil, then add the baking soda.
Punch down the risen dough and divide it into 6 equal pieces.
Roll each piece into a rope about 20 inches long. Cut each rope into 1.5-inch pieces.
Working in batches, carefully place pretzel bites into the boiling water for about 30 seconds, then remove them with a slotted spoon and place them on the prepared baking sheets.
Brush each pretzel bite with the beaten egg to give them shine and help them brown.
Sprinkle with unsalted pretzel salt or coarse salt.
Bake in the preheated oven for 10-12 minutes or until golden brown.
Transfer baked pretzel bites to a wire rack to cool slightly before serving.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 26824 mg | 1166% | |
| Total Carbohydrate | 341.5 g | 124% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 18.1 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 94 mg | 7% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 679 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.
