High Protein Pfefferbrezel
Elevate your snacking game with this High Protein Pfefferbrezel recipe—a delightful twist on the classic German pretzel packed with protein and bold flavor. Made with whole wheat flour and whey protein isolate, these pretzels offer a nutritious boost, making them perfect for fuel during your busiest days. A touch of coarsely ground black pepper gives these golden-brown treats their signature aromatic kick, while a sprinkle of coarse sea salt enhances their addictively savory bite. Created with simple ingredients like olive oil, honey, and instant yeast, these pretzels are easy to prepare and ready in just 35 minutes. Whether enjoyed fresh out of the oven or paired with your favorite dips, this recipe combines health and indulgence in every satisfying, chewy bite. Keywords: high protein pretzel recipe, Pfefferbrezel, healthy snack, German pretzels, protein-packed snack.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Whey protein isolate
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 teaspoon Coarsely ground black pepper
- 0.75 cup Warm water
- 1.5 teaspoons Instant yeast
- 1 tablespoon Honey
- 2 tablespoons Olive oil
- 1 large Egg white
- 1 tablespoon Coarse sea salt
Instructions
In a large mixing bowl, combine the whole wheat flour, whey protein isolate, baking powder, salt, and black pepper. Whisk until evenly mixed.
In a small bowl, mix warm water, instant yeast, and honey. Let sit for about 5 minutes until the mixture is foamy and yeast is activated.
Add the yeast mixture and olive oil to the dry ingredients. Stir together until a dough begins to form.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm place for about 30 minutes, or until slightly puffed.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a 20-inch rope and shape into a pretzel.
Place the shaped pretzels on the prepared baking sheet. Brush each with egg white, then sprinkle evenly with coarse sea salt.
Bake in the preheated oven for 12-15 minutes, or until golden brown and firm to the touch.
Let the pretzels cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 9298 mg | 404% | |
| Total Carbohydrate | 202.8 g | 74% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 21.6 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1601 mg | 34% | |
*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.
