Low Sodium Pretzel Bread

Looking for a guilt-free way to enjoy the irresistible chewiness and golden crust of pretzel bread? This Low Sodium Pretzel Bread recipe is a game-changer! Made with simple pantry staples like all-purpose flour, honey, and unsalted butter, it skips the excess salt while still delivering that classic pretzel flavor and soft, pillowy texture you love. A quick baking soda boil gives the loaves their signature sheen and chewy crust, while a light sprinkle of coarse salt ensures just the right hint of savoriness. In just under an hour of hands-on preparation, you’ll have two gorgeous loaves perfect for sandwiches, soups, or snacking. Whether you're watching your sodium intake or just craving a homemade treat, this recipe is a hearty and wholesome must-try!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 4 cups All-purpose flour
• 2.25 teaspoons Instant yeast
• 3 tablespoons Honey
• 3 tablespoons Unsalted butter, melted
• 1.5 cups Warm water
• 2.5 tablespoons Baking soda
• 1 whole Large egg, beaten
• 1 tablespoon Coarse salt

Directions

Step 1

In a large mixing bowl, combine the flour and instant yeast. Mix briefly to distribute the yeast evenly.

Step 2

Add the honey and melted butter to the flour mixture.

Step 3

Gradually add the warm water while mixing with a wooden spoon or dough hook attachment on a stand mixer until a rough dough forms.

Step 4

Knead the dough on a floured surface for about 8 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes.

Step 5

Place the kneaded dough into a lightly greased bowl, cover it with a clean cloth, and let it rest in a warm place for about 1 to 1.5 hours or until doubled in size.

Step 6

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 7

In a large pot, bring 8 cups of water to a boil and carefully add the baking soda. Stir until dissolved.

Step 8

After the dough has risen, punch it down to release gases and divide it into two equal parts.

Step 9

Shape each portion into a round or oval loaf, then carefully place them one at a time into the boiling baking soda water. Boil each loaf for about 30 seconds on each side.

Step 10

Using a slotted spatula, transfer the boiled loaf onto the prepared baking sheet. Repeat for the second loaf.

Step 11

Brush each loaf with the beaten egg to give it a glossy finish. Sprinkle the tops with coarse salt.

Step 12

Score the tops of the loaves with a sharp knife in a cross or diagonals to allow the bread to expand while baking.

Step 13

Bake in the preheated oven for 20 to 25 minutes until the loaves are a deep golden brown.

Step 14

Remove the pretzel bread from the oven and allow to cool on a wire rack before slicing and serving.

Nutrition Facts

Serving size	(1054.2g)

Amount per serving	% Daily Value*
Calories	2336.2

Total Fat 44.5g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat g
Cholesterol 279mg	0%
Sodium 16151.3mg	0%
Total Carbohydrate 422.2g	0%
Dietary Fiber 15.1g	0%
Total Sugars 52.7g
Protein 59.2g	0%

Vitamin D 40IU	0%
Calcium 108.3mg	0%
Iron 24.0mg	0%
Potassium 704.6mg	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: 17.2%

Protein: 10.2%

Carbs: 72.6%