Sugar-Free Soft Pretzel Knots
Indulge in the delightful chewiness of homemade **Sugar-Free Soft Pretzel Knots**, crafted from a wholesome blend of whole wheat and all-purpose flour. These golden-brown knots are leavened with active dry yeast and brushed with a hint of egg for that signature shine, then lightly sprinkled with coarse sea salt for the ultimate savory finish. Perfectly soft and fluffy, they’re boiled in a baking soda bath to achieve their quintessential pretzel texture, without any added sugar. Ready in less than two hours, this healthier twist on the classic pretzel makes a crowd-pleasing snack or appetizer for any gathering. Serve warm and pair with your favorite dips for a guilt-free treat everyone will love!
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Recipe Information
Ingredients
- 1.5 cups warm water
- 2.25 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup whole wheat flour
- 2.5 cups all-purpose flour
- 0.25 cup unsalted butter, melted
- 2 tablespoons baking soda
- 1 unit large egg
- 1 tablespoon coarse sea salt
Instructions
In a large bowl, combine the warm water and active dry yeast. Stir until the yeast is dissolved and let it sit for about 5 minutes until foamy.
Add the salt and melted butter to the yeast mixture. Then stir in the whole wheat flour and mix until well combined.
Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or dough hook until a dough forms.
Knead the dough on a lightly floured surface for about 6-8 minutes until it becomes smooth and elastic.
Lightly oil a large bowl, place the dough inside, 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 your oven to 450°F (230°C) and line two baking sheets with parchment paper.
In a large pot, bring 10 cups of water and the baking soda to a boil.
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a rope about 18 inches long, then tie each rope into a knot.
Working with one or two knots at a time, carefully dip them into the boiling baking soda water for about 30 seconds and then return them to the baking sheet.
In a small bowl, beat the egg and brush a light coating over each pretzel knot, then sprinkle with coarse sea salt.
Bake in the preheated oven for 12-15 minutes, or until golden brown.
Let the pretzel knots cool slightly on a wire rack before serving. Enjoy!
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 15824 mg | 688% | |
| Total Carbohydrate | 319.1 g | 116% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 1.6 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 124 mg | 10% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1032 mg | 22% | |
*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.
