Low Fat Butterbrezel
Satisfy your cravings for a classic Bavarian treat with this healthier twist on the beloved Butterbrezel! This Low Fat Butterbrezel recipe combines the signature soft, chewy texture of traditional pretzels with a lighter touch, thanks to a low-fat spread in place of butter. Crafted from simple pantry ingredients like flour, yeast, and coarse salt, these pretzels are gently boiled in a baking soda bath to achieve their iconic golden crust. Perfectly brushed with a delicate glaze of low-fat spread and sprinkled with pretzel salt, these warm, homemade treats are ideal for guilt-free snacking or pairing with your favorite dips. Ready in just over an hour, this recipe delivers authentic flavor without the extra calories—perfect for any health-conscious pretzel lover!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 2.25 teaspoons Active dry yeast
- 300 milliliters Warm water
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 50 grams Baking soda
- 50 grams Low-fat spread
- 2 tablespoons Coarse sea salt or pretzel salt
Instructions
In a large bowl, combine the warm water, sugar, and active dry yeast. Allow it to sit for 5-10 minutes until bubbly and foamy, indicating that the yeast is active.
Add the all-purpose flour and teaspoon of salt to the yeast mixture. Mix until a dough begins to form.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a clean bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
Once risen, punch down the dough and divide it into 8 equal pieces.
Roll each piece of dough into a long rope, approximately 60 cm long, and shape into a pretzel by forming a U-shape, twisting the ends, and pressing them down onto the curve of the U.
Bring a large pot of water to a boil and add the baking soda. Carefully dip each pretzel into the boiling baking soda solution for 30 seconds, then remove with a slotted spoon and place onto the prepared baking sheet.
Brush each pretzel with the low-fat spread and sprinkle with coarse sea salt or pretzel salt.
Bake in the preheated oven for 12-15 minutes or until the pretzels are a deep brown color.
Remove from the oven and let cool on a wire rack. Serve warm and enjoy your low-fat Butterbrezel!
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 27885 mg | 1212% | |
| Total Carbohydrate | 388.5 g | 141% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 679 mg | 14% | |
*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.
