Low Sodium Laugenbrezel
Indulge in the savory delight of these homemade **Low Sodium Laugenbrezel**, a healthier twist on the classic German pretzel. Perfectly soft on the inside with a golden, chewy crust, these pretzels are carefully crafted with unsalted butter and minimal sodium without sacrificing their signature flavor. Featuring a traditional baking soda bath for that beloved pretzel texture and a stunning golden-brown finish achieved with a light egg wash, this recipe brings gourmet pretzels straight to your table. Whether sprinkled with sesame or poppy seeds for added flair or enjoyed plain, these pretzels are an excellent choice for those seeking a lower-sodium snack or side. With just 45 minutes of prep, you’ll have eight fresh and warm pretzels ready to impress your family or guests—great for dipping, snacking, or pairing with your favorite spreads!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 300 milliliters water
- 40 grams unsalted butter, melted
- 10 grams sugar
- 100 grams baking soda
- 2 liters water for baking soda bath
- 1 unit egg yolk
- 1 tablespoon water for egg wash
- sesame seeds or poppy seeds (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour and active dry yeast. Mix well to combine.
Warm 300ml of water until lukewarm and dissolve the sugar in it.
Gradually add the sugar water and melted unsalted butter to the flour mixture, kneading until a smooth dough forms (about 7-10 minutes by hand or 5 minutes with a stand mixer).
Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for about 30 minutes or until it doubles in size.
Preheat your oven to 220°C (428°F) and line two baking sheets with parchment paper.
Once the dough has risen, punch it down gently to deflate and divide it into 8 equal pieces.
Roll each piece into a long rope (about 50 cm) and shape into the traditional pretzel form.
In a large pot, bring 2 liters of water to a gentle boil, then carefully add the baking soda.
Using a slotted spoon, dip each pretzel into the baking soda bath for about 20-30 seconds, ensuring it stays completely submerged.
Remove the pretzels, allowing any excess water to drip off, and place them on the prepared baking sheets.
In a small bowl, beat together the egg yolk with 1 tablespoon of water to make an egg wash.
Brush each pretzel with the egg wash, then sprinkle with sesame seeds or poppy seeds if desired.
Bake the pretzels in the preheated oven for 10-12 minutes, or until golden brown.
Remove from the oven and allow to cool on a wire rack before serving. Enjoy your low sodium Laugenbrezel warm or at room temperature.
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 27403 mg | 1191% | |
| Total Carbohydrate | 397.0 g | 144% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 11.7 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 206 mg | 16% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 746 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.
