Low Sodium Pretzels with White Chocolate and Nuts Recipe
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Jump to RecipeThese low sodium pretzels with white chocolate and nuts are a fantastic sweet & crunchy treat! With just 5 ingredients, these pretzels are easy to make and are a great dessert or snack idea.
Start by dipping unsalted pretzels in creamy melted white chocolate, then sprinkling them with cinnamon sugar pistachios! These easy pretzels are great for a holiday treat, game day snack, or fun to make with kids or grandchildren.
Want more low sodium dessert recipes? Try our low sodium sugar cookies, low sodium buttercream frosting, or our favorite low sodium cheesecake!
These little chocolate covered pretzels are one of my brother’s favorite treats – so when I was back home in Chicago recently (finishing up my Low Sodium Dinners cookbook!) I made these with him and the rest of my family. And they went fast – we made a few batches to keep up with demand.
The best part of this recipe is the crunchy, creamy, and sweet textures you get in each bite! Between the unsalted pretzels, sweet white chocolate, and crushed pistachios, there is something for everyone in this recipe. And it’s super versatile! Use your favorite chocolate or nuts for the perfect flavor – see our notes for other great nut options that would be great substitutes.
Why This Recipe Works
- These pretzels are a great low sodium treat – sweet, flavorful, and crunchy!
- With just 5 ingredients, these pretzels are simple to make.
- Great to gift for a holiday treat – make extras and give them to family or friends (they’ll be a huge hit).
- They only require the microwave to heat the chocolate chips, so no complicated steps or baking here.
- Customize yours! Instead of pistachios you can add crushed walnuts, hazelnuts or cashews.
Ingredients You’ll Need
Unsalted pretzels – I used unsalted mini-twist pretzels (as that’s what my store had) but you can make these with pretzel rods, twists, or any kind of unsalted pretzel you prefer.
White Chocolate Chips – I found chocolate chips melted great in this recipe, and worked well in the microwave.
Pistachios – used unsalted, shelled pistachios. I love the color combo of pistachios and white chocolate. Shell your own, or use shelled packaged pistachios instead.
Cinnamon and Sugar – to give the nuts a little extra crunch and flavor. It really takes the pretzels to the next level.
Additions and Substitutions
Add ¼ teaspoon of flavor extract at the end of step 1 to make tasty flavors – add peppermint extract, lemon extract, or vanilla extract for great seasonal variations!
You can make this recipe with milk chocolate or even semi-sweet chocolate chips instead of white chocolate if desired.
Swap the pistachios for other nuts – crushed almonds, walnuts, cashews, or hazelnuts would be excellent options!
How To Make These Pretzels
Step 1: Place your pretzels in a bowl, and add the white chocolate chips to another microwave-safe bowl. Cover a large sheet pan with parchment paper, and set aside.
Step 2: If using the microwave, in a micro-wave safe bowl, add the white chocolate chips and heat on high for 30 seconds at a time, and stir, until the white chocolate has completely melted.
Step 3: Take your pistachios or other nuts, and place them in a freezer bag with the sugar and the cinnamon. Crush them using a rolling pin, the back of a large spoon, or a can until the nuts are finely crushed.
Step 4: Once the chocolate has melted, dip each pretzel in the chocolate.
Step 5: Place each dipped pretzel on the baking sheet.
Step 6: Top the pretzel immediately with a sprinkle of crushed nuts and cinnamon sugar. Repeat until all pretzels are coated in chocolate and covered in nuts.
Step 7: Allow the white chocolate pretzels to cool for at least 30 minutes, or until the chocolate sets.
Recipe FAQs
These pretzels have about 55 mg sodium per 1/4-cup serving, as they use lower sodium ingredients like unsalted pretzels. If you purchase pre-made chocolate covered pretzels, then the sodium content can vary, so check labels before enjoying.
I like the flavor of white chocolate for these pretzels, but you can use milk chocolate or even a semi-sweet chocolate chip instead of white chocolate. All work well, so use the one you prefer! Make sure you use a good melting chocolate.
Store leftovers in an airtight container, and refrigerate or freeze within 4 days. They make an excellent treat, especially when frozen.
Expert Tips
- If the chocolate starts to firm up, pop it back in the microwave and heat for an additional 30 seconds until melted again. You may need to do this towards the end of the recipe.
- Don’t over-heat the chocolate. White chocolate can get gritty if it’s too hot, so once it starts to melt, you can start dipping the pretzels in.
- Add in a few drops of food coloring during step 1 final mix to make different colored white chocolate.
- These little pretzel bites make an excellent gift! Place 1 cup in a small holiday bag to give to family and friends.
More Low Sodium Dessert Recipes
- Low Sodium Chocolate Chip Cookies
- Low Sodium Carrot Cake
- The Best Low Sodium Peppermint Bark
- Low Sodium Brownies
- Low Sodium Peanut Butter Cookies
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Low Sodium Pretzels with White Chocolate and Nuts
Equipment
- Microwave-safe bowl
- parchment paper
- sheet pan
Ingredients
- 11 ounces white chocolate chips 311 ounce bag
- 4 cups unsalted pretzels
- 1 cup unsalted pistachios unshelled
- 1 tablespoon sugar
- ½ teaspoon cinnamon
Instructions
- If using the microwave, in a micro-wave safe bowl, add the white chocolate chips and heat on high for 30 seconds at a time, and stir, until the white chocolate has completely melted. Or, using a double boiler, over a pot of simmering water, add the white chocolate and stir until melted.
- Place your pretzels in a bowl. Cover a large sheet pan with parchment paper, and set aside. Take your pistachios or other nuts, and place them in a freezer bag with the sugar and the cinnamon. Crush them using a rolling pin, the back of a large spoon, or a can until the nuts are finely crushed.
- Take a pretzel, and dip it into the white chocolate until coated. Place it down on the parchment paper, and sprinkle the crushed nuts over the top while the chocolate is still hot. Repeat until all pretzels are coated.
- Place the sheet pan in the refrigerator or freezer, and allow the chocolate to fully cool before enjoying.
Notes
- If the chocolate starts to firm up, pop it back in the microwave and heat for an additional 30 seconds until melted again. You may need to do this towards the end of the recipe.
- Don’t over-heat the chocolate. White chocolate can get gritty if it’s too hot, so once it starts to melt, you can start dipping the pretzels in.
- Add in a few drops of food coloring during step 1 final mix to make different colored white chocolate.
- These little pretzel bites make an excellent gift! Place 1 cup in a small holiday bag to give to family and friends.
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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