Low Sodium Peanut Butter Stuffed Pretzels
Indulge in the perfect combination of salty and sweet with these Low Sodium Peanut Butter Stuffed Pretzels—a healthier twist on a beloved snack. This recipe features soft, golden-brown pretzels with a creamy, unsalted peanut butter filling, making them irresistibly satisfying for any time of day. The dough is made from scratch, using simple yet wholesome ingredients like honey, melted butter, and all-purpose flour, and shaped into classic pretzel knots or twists. A quick dip in a baking soda bath ensures the signature chewy texture, while a sprinkle of crushed unsalted pretzels or low-sodium salt alternatives adds a crunchy finish. Ready in just over an hour, these low sodium pretzels are a delightful homemade treat, perfect for snacking, parties, or pairing with your favorite dips.
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Ingredients
- 1 cup Warm Water
- 2.25 teaspoons Active Dry Yeast
- 1 tablespoon Unsalted Butter, melted
- 1 tablespoon Honey
- 3 cups All-purpose Flour
- 0.5 cup Peanut Butter, unsalted
- 0.33 cup Baking Soda
- 1 whole Egg
- 1 tablespoon Water for Egg Wash
- 2 tablespoons Unsalted Crushed Pretzels or Low Sodium Salt Alternative
Directions
Step 1
In a large mixing bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until it becomes foamy.
Step 2
Add the melted butter and honey to the yeast mixture. Stir gently to combine.
Step 3
Gradually add the flour to the wet ingredients, mixing until a dough begins to form. Knead the dough on a lightly floured surface for about 6-8 minutes until it is smooth and elastic.
Step 4
Place the dough in a lightly greased bowl, cover it, and let it rise in a warm environment for about 1 hour or until it has doubled in size.
Step 5
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
Step 6
In a small saucepan, bring 4 cups of water and baking soda to a simmer. Ensure the baking soda is fully dissolved.
Step 7
Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a strip about 8 inches long.
Step 8
Flatten each dough strip and add about 1 teaspoon of peanut butter into the center. Carefully fold the dough over the filling and pinch the edges to seal it.
Step 9
Shape each stuffed dough piece into a pretzel shape or a simple twist and dip each pretzel in the baking soda solution for about 20 seconds. Remove with a slotted spoon and place it on the prepared baking sheet.
Step 10
In a small bowl, beat the egg with the water to create an egg wash. Brush each pretzel with the egg wash, ensuring a light and even coating.
Step 11
Sprinkle the tops of the pretzels with crushed pretzels or a low sodium salt alternative.
Step 12
Bake in the preheated oven for 10-12 minutes or until the pretzels are golden brown.
Step 13
Allow to cool slightly on a wire rack before serving. Enjoy your low sodium peanut butter stuffed pretzels warm.
Nutrition Facts
| Serving size | (915.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2354.9 |
| Total Fat 82.7g | 0% |
| Saturated Fat 20.9g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 227mg | 0% |
| Sodium 20054.4mg | 0% |
| Total Carbohydrate 333.0g | 0% |
| Dietary Fiber 19.2g | 0% |
| Total Sugars 29.9g | |
| Protein 77.4g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 158.2mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 1375.1mg | 0% |
Source of Calories