Low Sodium Traditional German Brezel
Indulge in the authentic taste of Bavaria with this Low Sodium Traditional German Brezel recipe, perfect for those seeking a heart-healthy twist on a classic favorite. Crafted with simple ingredients like all-purpose flour, yeast, and unsalted butter, these pretzels retain their distinctive chewy texture and golden crust while reducing sodium levels for a guilt-free snack. The baking soda bath ensures the signature flavor and deep caramelized color, while a sprinkle of low-sodium coarse salt (optional) adds just the right touch of authenticity. Whether enjoyed fresh out of the oven or paired with your favorite dips, these homemade pretzels are easy to make, requiring only 25 minutes of prep time and yielding eight servings—perfect for sharing or savoring solo. Ideal for low-sodium diet plans, this recipe brings the charm of traditional German pretzels right to your kitchen.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 300 ml Warm water (around 110°F / 43°C)
- 15 grams Granulated sugar
- 30 grams Unsalted butter, melted and cooled
- 30 grams Baking soda
- 1000 ml Water (for baking soda bath)
- 3 grams Low-sodium coarse sea salt (for topping, optional)
Instructions
In a small bowl, combine the warm water, yeast, and sugar. Stir gently and allow it to sit for 5-10 minutes until the mixture becomes frothy (this indicates the yeast is activated).
In a large mixing bowl, combine the all-purpose flour and the melted butter. Add the activated yeast mixture into the bowl and mix together until a dough starts to form.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle in more flour, 1 tablespoon at a time.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat the oven to 220°C (425°F) and line two baking sheets with parchment paper.
Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a rope about 50 cm (20 inches) long. Shape into the traditional pretzel form by making a U-shape, crossing the ends over each other twice, and then folding the ends back down to the base of the U.
In a medium saucepan, bring 1000 ml of water to a gentle boil and add the baking soda. Stir to dissolve it completely.
Carefully lower each pretzel, one at a time, into the baking soda bath for 20-30 seconds. Use a slotted spoon to remove the pretzels and place them on the prepared baking sheets.
Optional: Sprinkle the pretzels with low-sodium coarse salt while they are still wet from the baking soda bath.
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are a deep golden brown.
Remove the pretzels from the oven and transfer them to a wire rack to cool for at least 5 minutes before serving. Enjoy your low sodium German Brezeln fresh!
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 8228 mg | 358% | |
| Total Carbohydrate | 399.3 g | 145% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 16.1 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 683 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.
