Low Sodium Laugenstange
Indulge in the comforting allure of German baking with this Low Sodium Laugenstange recipe—an irresistibly soft and golden pretzel stick reimagined for a health-conscious twist. Crafted with wholesome all-purpose flour, unsalted butter, and a low sodium baking soda wash, these pretzel rolls deliver authentic flavor while keeping sodium levels in check. Each batch features the traditional chewy exterior achieved through a quick bath in a baking soda solution, followed by a perfect bake. The optional sprinkle of sesame seeds adds a delightful nutty touch to this already satisfying treat. Ready in just under two hours, this recipe is perfect for homemade bread lovers seeking a heart-healthy alternative to classic Laugenstangen. Serve them as an enticing appetizer, snack, or pair them with hearty soups for a comforting meal.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 40 grams Unsalted butter, softened
- 10 grams Sugar
- 250 ml Warm water
- 60 grams Low sodium baking soda
- 1000 ml Water (for baking soda solution)
- 10 grams Sesame seeds (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour and instant yeast. Mix well to integrate the yeast thoroughly into the flour.
Add the softened unsalted butter and sugar into the flour mixture.
Gradually pour in the warm water while mixing with a wooden spoon or your hands until a rough dough starts to form.
Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes, until it becomes smooth and elastic.
Place the kneaded dough in a clean, lightly oiled bowl and cover it with a cloth or plastic wrap. Let it rise in a warm place for about 60 minutes or until it doubles in size.
Once the dough has risen, preheat your oven to 220°C (428°F) and line a baking tray with parchment paper.
Divide the dough into 6 equal pieces. Roll each piece into a long, thin strip, approximately 20-25 cm long, to form the traditional Laugenstange shape.
In a pot, bring 1000 ml of water to a gentle simmer, then add the low sodium baking soda. Stir until completely dissolved.
Using a slotted spoon, carefully dip each dough strip into the simmering baking soda solution for about 30 seconds, ensuring they are fully submerged.
Remove the dough strips from the solution, allowing excess water to drip off, and place them on the prepared baking tray.
Optionally, sprinkle sesame seeds over the dipped dough strips for added flavor and texture.
Using a sharp knife, make a shallow cut along the length of each Laugenstange to produce the characteristic opening.
Bake in the preheated oven for 15-20 minutes or until golden brown and firm to the touch.
Remove from the oven and let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 396.9 g | 144% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 11.1 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 670 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.
