Low Sodium Bavarian Soft Pretzels

Indulge in the warm, golden-brown perfection of Low Sodium Bavarian Soft Pretzels—crafted for those who crave the authentic flavors of a classic snack without the extra salt. These soft, chewy pretzels are made from a simple dough enriched with melted unsalted butter and gently boiled in a baking soda bath to achieve their signature tangy crust. Topped with a light sprinkling of sesame seeds or crumbled unsalted pretzel sticks, they deliver delightful texture and flavor with each bite. Perfect for health-conscious snackers or those monitoring their sodium intake, these pretzels are easy to make with pantry staples and require minimal prep time. Serve them warm as a comforting treat, or pair with your favorite low-sodium dips for a crowd-pleasing appetizer. Whether you're a seasoned baker or a pretzel-making novice, this recipe promises professional-level results straight from your kitchen!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

Ingredients

• 4 cups All-purpose flour
• 2.25 teaspoons Active dry yeast
• 1.5 cups Warm water (about 110°F)
• 3 tablespoons Unsalted butter, melted
• 1 tablespoon Sugar
• 0.67 cup Baking soda
• 10 cups Hot water
• 1 Egg yolk, beaten
• 2 tablespoons Unsalted pretzel sticks or sesame seeds

Directions

Step 1

In a large bowl, dissolve the yeast in warm water for about 5 minutes until frothy. Stir in the melted unsalted butter and sugar.

Step 2

Gradually add the flour, one cup at a time, mixing with a wooden spoon or spatula until the dough begins to come together. Turn the dough out onto a lightly floured surface and knead for about 8 minutes until it becomes smooth and elastic.

Step 3

Place the dough in a lightly greased bowl, cover with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.

Step 4

Preheat the oven to 450°F (232°C). Line two baking sheets with parchment paper.

Step 5

In a large pot, bring the 10 cups of water and baking soda to a rolling boil.

Step 6

Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a rope about 20-24 inches long. Shape each rope into a traditional pretzel shape.

Step 7

Carefully place each pretzel into the boiling baking soda bath for 30 seconds, then remove with a slotted spoon and place onto the prepared baking sheets.

Step 8

Brush the top of each pretzel with the beaten egg yolk mixture and sprinkle lightly with sesame seeds or crumbled unsalted pretzel sticks.

Step 9

Bake each sheet of pretzels for 12-15 minutes or until golden brown. Allow to cool on the baking sheets for a few minutes before transferring to a wire rack. Serve warm.

Nutrition Facts

Serving size	(3455.2g)

Amount per serving	% Daily Value*
Calories	2246.0

Total Fat 44.4g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 0g
Cholesterol 277mg	0%
Sodium 40633.9mg	0%
Total Carbohydrate 396.0g	0%
Dietary Fiber 15.1g	0%
Total Sugars 14.3g
Protein 57.2g	0%

Vitamin D 18IU	0%
Calcium 363.9mg	0%
Iron 23.7mg	0%
Potassium 706.6mg	0%

*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.

Source of Calories

Fat: 18.1%

Protein: 10.3%

Carbs: 71.6%