Pfefferbrezel
Discover the bold, aromatic allure of Pfefferbrezel, a delightful twist on the classic German pretzel that’s infused with the irresistible zing of coarse black pepper. Perfectly golden and slightly crisp on the outside, these homemade pretzels begin with a soft and elastic yeast dough that's deftly shaped into the iconic pretzel form. Boiled briefly in a baking soda solution for that signature chewy texture, they are finished with a generous sprinkle of coarse black pepper and flaky salt for a flavorful, peppery kick. Brushed with a glossy egg wash, they bake to perfection in just 15 minutes, making them a show-stopping snack or appetizer for any gathering. Pfefferbrezel is a must-try for pretzel enthusiasts seeking a bold upgrade to their savory cravings!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams dry yeast
- 300 milliliters warm water
- 15 grams sugar
- 10 grams salt
- 25 grams unsalted butter, softened
- 80 grams baking soda
- 2000 milliliters water for boiling
- 10 grams coarse ground black pepper
- 1 unit egg yolk
- 15 milliliters water for egg wash
- 10 grams coarse salt
Instructions
In a large bowl, combine the warm water, sugar, and dry yeast. Stir gently and let the mixture sit for about 5 minutes until it becomes frothy.
Add the all-purpose flour, salt, and softened butter to the yeast mixture. Mix until a dough starts to form.
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the dough 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 doubles in size.
Preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper.
In a large pot, bring 2000 milliliters of water to a boil, then add the baking soda carefully.
Divide the risen dough into 8 equal pieces. Roll each piece into a rope about 50 centimeters long, then twist into a pretzel shape.
Carefully dip each pretzel into the boiling baking soda solution for about 30 seconds. Remove with a slotted spoon and place onto the prepared baking sheet.
In a small bowl, mix the egg yolk with 15 milliliters of water to create an egg wash. Brush each pretzel with the egg wash.
Sprinkle each pretzel generously with coarse ground black pepper and a pinch of coarse salt.
Bake the pretzels in the preheated oven for 12-15 minutes until they are golden brown.
Remove the pretzels from the oven and let them cool for a few minutes on a wire rack before serving.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 29738 mg | 1293% | |
| Total Carbohydrate | 407.4 g | 148% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 16.6 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 159 mg | 12% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 857 mg | 18% | |
*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.
