Dairy-Free Laugenbrezel
Indulge in the irresistible charm of **Dairy-Free Laugenbrezel**, the classic German pretzel reimagined for a plant-based palate! This recipe captures the chewy, golden-brown perfection of traditional pretzels while leaving dairy behind, making it ideal for vegan and lactose-intolerant diets. With a simple dough enriched by vegetable oil and a signature baking soda water bath, these pretzels boast a shiny crust and soft center that will elevate your snack game. Perfectly sprinkled with coarse sea salt for that authentic Bavarian twist, these dairy-free pretzels come together in just over an hour, making them a delightful addition to any gathering or a cozy treat at home. Whether served warm from the oven or paired with dips, you'll savor every bite of this dairy-free delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams instant yeast
- 30 grams sugar
- 10 grams salt
- 300 ml water
- 30 ml vegetable oil
- 100 grams baking soda
- 15 grams coarse sea salt
Instructions
In a large bowl, combine the flour, instant yeast, sugar, and salt.
Add warm water and vegetable oil to the dry ingredients and mix until a rough dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes or until doubled in size.
Preheat your oven to 220°C (428°F) and line two baking sheets with parchment paper.
Once risen, punch down the dough and divide it into 8 equal portions.
Roll each portion into a long rope, approximately 50 cm long. Shape each rope into a pretzel by forming a U shape, twisting the ends together, and folding back over the bottom of the U.
In a large pot, bring 2 liters of water to a boil and carefully add the baking soda (beware of foaming).
Using a slotted spoon, lower each pretzel into the simmering water bath, one at a time, for about 20 seconds, then remove and let excess water drain.
Place the blanched pretzels onto the prepared baking sheets. Sprinkle with coarse sea salt.
Bake in the preheated oven for 12-15 minutes until deep golden brown and shiny.
Remove the pretzels from the oven and allow them to cool slightly on a wire rack. Serve warm and enjoy.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 37142 mg | 1615% | |
| Total Carbohydrate | 414.4 g | 151% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 31.0 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 23.6 mg | 131% | |
| 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.
