Dairy-Free Pfefferbrezel
Delight your taste buds with these Dairy-Free Pfefferbrezel, a twist on the classic German spiced pretzel that’s as flavorful as it is allergen-friendly! Crafted with simple pantry staples like olive oil, cracked black pepper, and chili flakes, these homemade pretzels pack a bold, peppery punch with a touch of heat. The dough is boiled in a baking soda bath for that signature chewy texture, then baked to golden perfection and finished with a sprinkle of coarse sea salt for irresistible crunch. Perfect for snacking, entertaining, or pairing with dips, this dairy-free version retains all the charm of traditional Pfefferbrezel while catering to dietary needs. Quick to prepare and ready in just over an hour, this recipe makes eight spicy pretzels that are sure to impress!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 milliliters Warm water
- 2.25 teaspoons Instant yeast
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 1 teaspoon Sugar
- 2 tablespoons Cracked black pepper
- 1 teaspoon Chili flakes
- 3 tablespoons Baking soda
- 2 liters Water (for boiling)
- 2 tablespoons Coarse sea salt
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Add the warm water and olive oil to the dry ingredients, stirring until the dough begins to form.
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 220°C (425°F) and line two baking sheets with parchment paper.
In a large pot, bring 2 liters of water to a boil and add the baking soda.
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rope about 45 cm (18 inches) long.
Shape each rope into a traditional pretzel shape by forming a 'U', crossing the ends over each other, and pressing them onto the bottom of the 'U'.
Carefully dip each pretzel into the boiling water for about 30 seconds, then place them on a prepared baking sheet.
Sprinkle the pretzels generously with cracked black pepper, chili flakes, and coarse sea salt.
Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown.
Remove from the oven and allow them to cool slightly before serving. Enjoy your spicy and dairy-free Pfefferbrezel!
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 27706 mg | 1205% | |
| Total Carbohydrate | 398.7 g | 145% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 5.6 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 818 mg | 17% | |
*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.
