High Protein Traditional German Brezel
Perfectly balancing heritage and modern nutrition, this High Protein Traditional German Brezel recipe is a delightful twist on the classic Bavarian pretzel. Infused with the subtle goodness of whey protein powder, these golden, knot-shaped delicacies remain true to their origins with a chewy texture, rich buttery flavor, and a signature salty crust. Using time-honored techniques like a baking soda bath, the pretzels achieve an authentic deep-brown hue and irresistible bite. Ideal for a post-workout snack or elevating your Oktoberfest spread, this recipe is easy to follow and transforms simple pantry staples into six hearty servings. Serve warm with mustard or alongside your favorite dips and enjoy a health-conscious indulgence steeped in tradition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g All-purpose flour
- 50 g Whey protein powder (unflavored)
- 7 g Active dry yeast
- 200 ml Warm water (110°F/45°C)
- 5 g Salt
- 10 g Brown sugar
- 30 g Butter (melted)
- 50 g Baking soda
- 1000 ml Water for baking soda bath
- 5 g Coarse sea salt (for sprinkling)
Instructions
In a small bowl, mix the warm water, brown sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy to activate the yeast.
In a large mixing bowl, combine the all-purpose flour, whey protein powder, and salt.
Add the melted butter and the yeast mixture into the dry ingredients and mix until a 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 greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 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 6 equal portions.
Roll each portion into a long rope (about 60 cm or 24 inches) and then shape into the traditional pretzel form.
In a large pot, bring 1000 ml of water to a boil and carefully stir in the baking soda.
Using a slotted spoon, dip each shaped pretzel into the boiling baking soda bath for 10-15 seconds. Remove and place on the prepared baking sheet.
Sprinkle each pretzel with coarse sea salt.
Bake in the preheated oven for 12-15 minutes or until the pretzels are deep golden brown.
Allow the pretzels to cool slightly on a wire rack before serving. Enjoy your high-protein German Brezels!
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 17684 mg | 769% | |
| Total Carbohydrate | 246.5 g | 90% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 12.0 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 749 mg | 16% | |
*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.
