Low Fat Pfefferbrezel
Discover the delightful charm of Low Fat Pfefferbrezel, a healthier twist on the classic German pretzel infused with a bold kick of freshly ground black pepper. This recipe combines the art of traditional pretzel-making with mindful ingredients, like egg whites for a low-fat finish and a coarse sea salt sprinkle for irresistible texture. Perfectly golden and aromatic, these pretzels undergo a quick baking soda boil for authentic chewiness, followed by a glossy egg white glaze. Ready in just over 90 minutes, they’re a crowd-pleasing snack or appetizer that pairs beautifully with mustard or your favorite dip. Elevate your baking game with this guilt-free treat that balances rich flavor and wholesome simplicity!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 250 milliliters Warm water
- 10 grams Salt
- 10 grams Sugar
- 5 grams Black pepper, freshly ground
- 50 grams Baking soda
- 1 Egg white
- 5 grams Coarse sea salt
Instructions
In a large mixing bowl, combine warm water, yeast, and sugar. Stir to dissolve and let sit for about 5 minutes until the mixture becomes foamy.
Add flour, salt, and freshly ground black pepper to the yeast mixture. Stir to combined and form a rough dough.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 220°C (428°F). Line two baking sheets with parchment paper.
Punch down the risen dough and divide it into 10 equal pieces.
Roll each piece into a long rope, approximately 50 cm (20 inches) in length. Shape each rope into a traditional pretzel shape.
Bring a large pot of water to a boil, then slowly add the baking soda.
Carefully immerse each pretzel in the boiling water for about 30 seconds, flipping halfway through. Remove and place on the prepared baking sheets.
Brush each pretzel with lightly beaten egg white for a glossy finish. Sprinkle with a pinch of coarse sea salt.
Bake in the preheated oven for 12-15 minutes or until the pretzels are golden brown.
Allow the pretzels to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 19625 mg | 853% | |
| Total Carbohydrate | 398.2 g | 145% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 11.3 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 791 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.
