Low Sodium Pfefferbrezel
Elevate your snacking game with this Low Sodium Pfefferbrezel recipe, where soft, golden pretzels are infused with the bold flavors of freshly ground black pepper and a hint of garlic. Perfect for those watching their sodium intake, these homemade pretzels skip the heavy salt without sacrificing taste. The recipe includes a classic baking soda bath that gives the pretzels their signature chewy texture and glossy finish, while an egg yolk glaze adds a sumptuous golden hue. Ready in just an hour and perfect for warm, comforting bites, these pretzels are a healthier twist on a traditional German favorite, ideal for sharing at gatherings or as a satisfying afternoon treat.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 15 grams Sugar
- 50 grams Unsalted butter, melted
- 250 milliliters Warm water
- 5 grams Freshly ground black pepper
- 5 grams Minced garlic
- 80 grams Baking soda
- 2000 milliliters Water for baking soda bath
- 1 Egg yolk
- 5 grams Coarse salt (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and freshly ground black pepper. Mix well to ensure even distribution of ingredients.
Add the melted unsalted butter and warm water to the dry ingredients. Stir with a wooden spoon until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat the oven to 220°C (430°F). Line two baking sheets with parchment paper.
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a long rope about 60 cm in length, then twist each rope into a traditional pretzel shape, placing them on the prepared baking sheets.
Bring the water for the baking soda bath to a boil in a large pot, then carefully add the baking soda.
Using a slotted spatula, gently dip each pretzel into the boiling soda bath for 30 seconds. Remove and return to the baking sheets.
In a small bowl, beat the egg yolk and brush it over each pretzel for a golden finish. Sprinkle garlic evenly across the pretzels, adding coarse salt sparingly if desired for added texture.
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown.
Allow the pretzels to cool slightly on a wire rack before serving. Enjoy your Low Sodium Pfefferbrezeln warm!
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 23952 mg | 1041% | |
| Total Carbohydrate | 404.8 g | 147% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 16.6 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 129 mg | 10% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 719 mg | 15% | |
*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.
