Soft buttery pretzels remind me as a child going to our town "Apple Fest" or local country fair. Traditionally, soft pretzels are full of sodium and on the “naughty list” when it comes to a low salt diet. DASH has done it again and come up with an “Everything but the Salt” seasoning. The medley of flavor you love from an Everything Bagel can translate into a world of possibilities without the salt! You’ll think you’re a child again eating these soft chewy delicious low salt pretzels. And don’t forget to top it all off dip them in my honey mustard sauce.
Combine the yeast and warm water in a bowl, let sit for a few minutes and then stir until yeast is fully dissolved.
Add no-salt substitute, brown sugar and butter to yeast mixture and stir to combine. Add 2 1⁄2 cups of flour to liquid and knead in mixer with the dough hook. Add the remaining 1⁄2 to 3⁄4 cup of flour a tablespoon at a time until the dough is smooth and forms a ball. If you don’t have a mixer, simply knead with your hands until dough is no longer sticky and smooth.
When the dough is smooth, place it in a large, oiled bowl. Cover it loosely with plastic wrap and let rest for 30 minutes to an hour in a warm location. It should double in size.
Preheat the oven to 450°F.
Once the dough has doubled in size, turn dough out onto a lightly oiled work surface. Divide the dough into 8 equal pieces and roll each piece out into about a 20-inch rope. Form a circle with and twist the ends around one another allowing for about 2 inches of tail on each end. Then fold the ends back over the opposite end and attach to form the pretzel shape. Place on a parchment lined baking sheet and let rest.
Brush each pretzel with the egg wash and with “Everything but the Salt” seasoning and bake until they are browned, about 15 minutes. Remove the pretzels from the oven. You can also dip the pretzels in my Honey Dijon Sauce.