Dairy-Free Butterbrezel
Indulge in the irresistible charm of Dairy-Free Butterbrezel, a plant-based twist on the classic German soft pretzel that’s perfect for any snacking occasion! This recipe showcases golden, chewy pretzels with a hint of salt, generously slathered with a rich dairy-free butter substitute. Made with simple pantry staples like all-purpose flour, olive oil, and instant yeast, it’s a fantastic option for vegans and those avoiding dairy. The secret to achieving their signature flavor and texture lies in the quick baking soda boil before baking, ensuring each bite offers that authentic pretzel chewiness. Ready in just under an hour with minimal hands-on prep, these pretzels are a crowd-pleasing treat for gatherings, game days, or cozy afternoons at home.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 300 milliliters Warm water
- 2 tablespoons Olive oil
- 2 tablespoons Baking soda
- 500 milliliters Water
- 100 grams Dairy-free butter substitute
- 1 tablespoon Coarse salt
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Gradually add the warm water and olive oil to the dry ingredients, mixing until a soft dough forms.
Knead the dough on a floured surface for about 8-10 minutes, until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow it to rise in a warm place for about 1 hour, or until it doubles in size.
Preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide it into 8 equal pieces.
Roll each piece into a long rope and shape into a pretzel form.
In a large saucepan, bring 500 milliliters of water to a boil, then add the baking soda.
Carefully immerse each pretzel into the boiling water for 30 seconds, ensuring they are submerged one at a time.
Remove the pretzels with a slotted spoon and place them on the prepared baking sheet.
Sprinkle each pretzel with coarse salt, then bake in the preheated oven for 12-15 minutes, or until they are golden brown.
Let the pretzels cool slightly, then spread a generous layer of dairy-free butter substitute on the top of each one before serving.
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17206 mg | 748% | |
| Total Carbohydrate | 397.1 g | 144% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 13.7 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 616 mg | 13% | |
*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.
