Low Sodium Authentic German Pretzels
Soft, chewy, and golden brown, these Low Sodium Authentic German Pretzels bring the traditional flavors of Bavarian bakeries into your kitchen—minus the excess salt. Handcrafted from simple ingredients like all-purpose flour, active dry yeast, and unsalted butter, these pretzels are a heart-friendly twist on the classic recipe. A quick boil in a baking soda bath ensures their signature chewy texture and deep, golden crust, while a light egg wash gives them a bakery-perfect shine. Perfect for snack time or casual gatherings, these homemade pretzels are the ultimate guilt-free indulgence. Serve them warm with your favorite low-sodium dip or a dollop of mustard for an irresistible treat!
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Ingredients
- 4 cups All-purpose flour
- 1 packet Active dry yeast
- 1.5 cups Warm water
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon Sugar
- 1/3 cup Baking soda
- 1 large Egg yolk
- 1 tablespoon Water
Directions
Step 1
In a large mixing bowl, combine the warm water and sugar, stirring until the sugar is dissolved.
Step 2
Sprinkle the active dry yeast over the water and let it sit for about 5 minutes, or until the mixture becomes frothy, to activate the yeast.
Step 3
Add the melted unsalted butter to the yeast mixture. Gradually add the flour, mixing as you go, until a dough begins to form.
Step 4
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Step 5
Place the dough in a clean, lightly greased bowl, covering it with a kitchen towel. Let it rise in a warm place for 1 hour or until it has doubled in size.
Step 6
Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper.
Step 7
In a large pot, bring 10 cups of water to a boil and carefully add the baking soda.
Step 8
Divide the risen dough into 8 equal pieces. Roll each piece into a rope about 24 inches long. Form each rope into a 'U' shape, then cross the ends over each other twice. Flip the ends down to the bottom of the 'U' to create the classic pretzel shape, pressing the ends into the dough.
Step 9
Carefully add the pretzels, one or two at a time, to the boiling water for about 30 seconds. Using a slotted spatula, remove the pretzels from the water and place them onto the prepared baking sheets.
Step 10
In a small bowl, whisk together the egg yolk and tablespoon of water. Brush each pretzel with the egg wash to give them a shiny crust.
Step 11
Bake the pretzels in the preheated oven for 12-15 minutes, or until they become golden brown.
Step 12
Allow the pretzels to cool slightly on a wire rack before serving. Enjoy your delicious low-sodium German pretzels!
Nutrition Facts
| Serving size | (993.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2077.7 |
| Total Fat 32.6g | 0% |
| Saturated Fat 16.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 246.5mg | 0% |
| Sodium 20166.3mg | 0% |
| Total Carbohydrate 382.2g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 14.2g | |
| Protein 55.2g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 96.2mg | 0% |
| Iron 23.0mg | 0% |
| Potassium 680.3mg | 0% |
Source of Calories