Low Sodium Soft Pretzel Nuggets
Indulge in a homemade twist on classic snack-time favorites with these Low Sodium Soft Pretzel Nuggets—perfectly chewy, golden treats designed for healthier snacking. Crafted with simple, wholesome ingredients like all-purpose flour, honey, and unsalted butter, this recipe keeps sodium in check without sacrificing flavor. A unique baking soda bath ensures the pretzels achieve their signature texture and deep golden hue, while a brush of beaten egg adds that irresistible shine. Ready in under 45 minutes, these bite-sized nuggets are ideal for sharing, dipping, or enjoying on their own fresh from the oven. Whether for game nights, parties, or a savory snack craving, this quick and easy recipe will have everyone reaching for seconds. Perfect to satisfy your love for pretzels with a low-sodium twist!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.5 cups Warm water
- 1 packet Active dry yeast
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon Honey
- 0.33 cup Unsalted baking soda
- 5 cups Water for baking soda bath
- 1 Egg, beaten
Instructions
In a large mixing bowl, combine warm water and honey. Sprinkle the yeast over the top and let it sit for about 5 minutes until the mixture becomes frothy.
Add melted butter to the yeast mixture. Gradually add flour, one cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but not too tacky.
Turn the dough onto a floured surface and knead it for about 5 minutes until smooth and elastic.
Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a large pot, bring 5 cups of water to a boil and slowly add the baking soda, stirring to dissolve completely.
Turn the risen dough onto a lightly floured surface and divide it into six equal portions. Roll each portion into a rope about 12 inches long.
Cut each rope into 1-inch pieces to form the nuggets.
Carefully place pretzel nuggets into the boiling baking soda bath for about 30 seconds, stirring occasionally. Use a slotted spoon to remove them and place on the prepared baking sheet.
Brush the tops with beaten egg; this will give the pretzels their signature shiny finish.
Bake in the preheated oven for 10-12 minutes or until they are deep golden brown.
Allow to cool slightly and enjoy your low sodium soft pretzel nuggets while warm.
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 21969 mg | 955% | |
| Total Carbohydrate | 387.3 g | 141% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 18.3 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 102 mg | 8% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 742 mg | 16% | |
*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.
