Low Sodium Butterbrezel
Satisfy your craving for soft, buttery pretzels without the excess sodium with this Low Sodium Butterbrezel recipe—a delightful twist on the classic German treat! Perfectly golden and irresistibly tender, these pretzels are crafted with unsalted butter and topped optionally with sesame or sunflower seeds for added texture. The secret to their signature chewy exterior is a quick dip in a baking soda bath, followed by brushing them with melted butter straight out of the oven. With simple ingredients like all-purpose flour, instant yeast, and warm water, these pretzels are easy to make, yet deliver big on taste, making them ideal for heart-healthy snacking or indulgent appetizers. Whether they're enjoyed fresh or paired with dips, this recipe allows you to savor authentic flavor with less salt while staying true to traditional cooking techniques.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams instant yeast
- 60 grams unsalted butter, room temperature
- 300 ml warm water
- 50 grams baking soda
- 1000 ml water for baking soda bath
- 1 large egg yolk
- 15 ml dairy-free milk (optional for egg wash)
- 40 grams unsalted butter, melted for brushing
- 15 grams unsalted sunflower seeds or sesame seeds for topping (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour and instant yeast.
Add the room temperature unsalted butter and warm water. Mix until a smooth dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until elastic and smooth.
Place the dough back in the bowl, cover with a damp cloth, and let it rest in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 220°C (428°F).
Once the dough has risen, punch it down and divide it into 8 equal pieces.
Roll each piece into a long rope, approximately 40-50 cm, and form into a pretzel shape.
In a large pot, bring 1000 ml of water to a boil, then carefully add the baking soda. Lower the heat to maintain a gentle simmer.
Using a slotted spoon, gently dip each pretzel into the baking soda bath for about 30 seconds, ensuring they are fully submerged. Place on a parchment-lined baking tray.
In a small bowl, whisk together the egg yolk with dairy-free milk, if using. Brush this over each pretzel.
Optionally, sprinkle sunflower seeds or sesame seeds onto each pretzel for additional texture.
Bake in the preheated oven for 12-15 minutes until golden brown.
Once removed from the oven, immediately brush with melted unsalted butter for that classic buttery taste.
Allow the pretzels to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 13721 mg | 597% | |
| Total Carbohydrate | 388.9 g | 141% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 1.9 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 144 mg | 11% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 780 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.
