Low-Salt Soft Pretzels

Delicious, hot-from-the-oven soft pretzels are easier to make than you’d think. After baking, spray lightly with oil and sprinkle with choice of seasoning, enjoy plain, or serve with salt-free mustard.

Serves: 10Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium

Serves: 10


  • 4 1⁄2 tsp. dry active yeast
  • 1 1⁄2 cups warm water
  • 2 Tbsp. honey
  • 3 cups unbleached all-purpose flour
  • 1 cup white whole-wheat flour
  • 1 egg, beaten
  • 1 tsp. dried rosemary
  • 1 tsp. dried oregano


  • Preheat oven to 425°F. Take out a large baking sheet and set aside.
  • Place the yeast into a large mixing bowl. Add water, honey, and flours and stir to combine. Turn dough out onto a lightly floured surface and knead 5 minutes.
  • Divide dough into 10 equal pieces. Roll each piece into a long snake-like tube, then twist to form a pretzel. Place pretzels onto the baking sheet and brush lightly with the beaten egg.
  • Place baking sheet on middle rack in oven and bake 15 minutes, until golden brown. Remove from oven and place pretzels on a wire rack to cool.