Butterbrezel
Indulge in the timeless charm of *Butterbrezel*, a German classic that combines the irresistible flavor of freshly baked pretzels with creamy, rich butter. Crafted from a simple dough made with all-purpose flour, yeast, and fine sea salt, these golden-brown pretzels achieve their signature chewy texture and deep color through a quick baking soda bath before hitting the oven. Once baked to perfection, each pretzel is generously filled with velvety butter for a melt-in-your-mouth experience. Topped with a sprinkle of coarse salt, Butterbrezeln are the ultimate snack for any occasion—whether enjoyed warm alongside your morning coffee or as a filling afternoon treat. With its perfect marriage of salty and rich flavors, this recipe is a delicious nod to bakery-fresh traditions that you can recreate right in your home kitchen. Keywords: Butterbrezel recipe, homemade pretzels, German snacks, buttery pretzels, authentic German pretzels.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 275 ml lukewarm water
- 7 grams instant yeast
- 10 grams fine sea salt
- 50 grams baking soda
- 200 grams butter
- 1 tablespoon coarse salt
Instructions
In a large mixing bowl, combine the flour and fine sea salt.
Dissolve the yeast in the lukewarm water and let it sit for 5 minutes until foamy.
Slowly add the yeast mixture to the dry ingredients and knead until a smooth dough forms, about 10 minutes by hand or 5 minutes with a stand mixer.
Cover the dough with a clean cloth and let it rise in a warm place until it has doubled in size, about 1 to 2 hours.
Preheat your oven to 220°C (428°F) and line two baking sheets with parchment paper.
Punch down the risen dough to release air and divide it into 8 equal pieces.
Roll each piece into a long rope, about 40 cm in length. Shape each rope into a pretzel by forming a U-shape, twisting the ends, and folding them over the top.
In a large pot, bring 2 liters of water to a boil and slowly add the baking soda. Be careful as it may bubble up.
Using a slotted spoon, gently lower each pretzel into the boiling soda water for about 30 seconds before placing them on the prepared baking sheets.
Sprinkle the pretzels with coarse salt and bake in the preheated oven for 15 to 20 minutes until deep golden brown.
Let the pretzels cool slightly. Meanwhile, slice the butter into thick pieces.
Slice each pretzel horizontally and generously slather with butter.
Serve warm for the best experience, though they’re delightful at room temperature too.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 15 mg | 1% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 68 mg | 1% | |
*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.
