- All Purpose Flour3 Cup(s)
- Unsalted Butter3 Tablespoon(s)
- Brown Sugar1 Tablespoon(s)
- Active Dry Yeast (1 Package)1/4 Ounce(s)
- Low Sodium Honey Mustard1/2 Cup(s)
- Water1 Cup(s)
- Garlic Powder2 Tablespoon(s)
Low sodium pretzels are great snacks for people dealing with chronic kidney disease. These pretzels are easy to make, and can be made with stuff most people have laying around the kitchen. Bag these little bites up and save them for a snack later.
1: Dissolve 1 tsp brown sugar in 1/2 cup 110°F-115°F water. Stir in yeast and let mixture stand until yeast begins to foam vigorously (5 – 10 minutes).
2: Add flour, butter, yeast mixture, remaining brown sugar, 1 tbsp of garlic powder and 1/4 cup of honey mustard to a mixing bowl.
3: Knead the dough by hand or with a machine for about 5 minutes, until it’s soft, smooth, and slack. Flour the dough and place in a bowl covered with a damp towel. Let rest and rise for 30 minutes.
4: While the dough is resting, preheat the oven to 400 degrees and prepare your sheet pans.
5: On a lightly floured surface, cut dough ball into 6 equal pieces.
6: Roll out each piece into 12 – 16 inch ropes.
7: Cut 1/2 inch pieces out of the ropes, making sure they are lightly flowered so they don’t stick together.
8: In a large mixing bowl, mix remaining water, , garlic powder, honey mustard and 1 egg and whisk together.
9: Dunk the 1/2 inch pieces into the mustard mixture, coating them on all sides. Make sure to work with small portions and not to dump all of the pieces into the bowl at once.
10: Grease the sheet pans and line the pans with your bites making sure they are at least 1 inch apart.
11: Bake for 15 minutes, or until golden brown.
12: Let rest and enjoy.