Low Fat Laugenbrezel
Indulge guilt-free with this Low Fat Laugenbrezel recipe, a lighter take on the classic German pretzel. Made with simple pantry staples like all-purpose flour, active dry yeast, and coarse sea salt, these pretzels boast that irresistible golden crust and fluffy interior everyone loves. The unique step of dipping the pretzels in a baking soda solution before baking creates their signature chewy texture and deep brown color, while brushing them with egg white adds a glossy finish with fewer calories. Perfect as a savory snack or paired with mustard for a flavorful treat, these homemade pretzels are ready in under an hour and deliver authentic taste without the extra fat. Your next cozy baking adventure awaits!
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 1 packet Active dry yeast
- 250 ml Warm water
- 1 tsp Salt
- 3 tbsp Baking soda
- 1 liter Water for soda solution
- 1 Egg white
- 1 tbsp Coarse sea salt
Instructions
In a large bowl, combine warm water and yeast. Stir gently and let it sit for about 5-10 minutes until it starts to foam.
Add flour and salt to the yeast mixture and mix well until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 30 minutes or until doubled in size.
Preheat your oven to 220°C (425°F) and line two baking sheets with parchment paper.
Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope, then shape each rope into a pretzel shape.
In a large saucepan, bring 1 liter of water and 3 tablespoons of baking soda to a simmer over medium-low heat.
Using a slotted spoon, carefully dip each pretzel into the simmering baking soda solution for about 20-30 seconds, ensuring it is fully immersed.
Place the dipped pretzels on the prepared baking sheets.
Beat the egg white with a teaspoon of water until frothy. Brush each pretzel with the egg wash and sprinkle with coarse sea salt.
Bake in the preheated oven for 12-15 minutes or until golden brown.
Allow the Laugenbrezels to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 19578 mg | 851% | |
| Total Carbohydrate | 385.0 g | 140% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 1.3 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 731 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.
