Soy-Free Traditional German Brezel
Indulge in the authentic taste of Germany with this Soy-Free Traditional German Brezel recipe, a delightful twist on the classic soft pretzel! Perfectly golden and chewy with a crisp exterior, these homemade pretzels are made with simple, all-natural ingredients like all-purpose flour, unsalted butter, and a coarse salt topping—completely free of soy. The signature pretzel shape is achieved through an easy-to-follow rolling and twisting technique, and a quick baking soda bath guarantees their quintessential texture and deep brown color. Ready in just over an hour, this versatile recipe yields 8 delicious pretzels, ideal for serving warm with your favorite mustard, butter, or as a standalone snack. Whether it's for Oktoberfest or a cozy treat at home, these soy-free pretzels deliver an unbeatable taste of German tradition!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams all-purpose flour
- 250 milliliters lukewarm water
- 10 grams instant yeast
- 1 tablespoon granulated sugar
- 50 grams unsalted butter
- 2 teaspoons salt
- 3 tablespoons baking soda
- 1 liter water (for boiling)
- 2 tablespoons coarse salt (for sprinkling)
Instructions
In a large mixing bowl, combine the lukewarm water, instant yeast, and granulated sugar. Stir gently and let the mixture sit for 5 minutes until foamy.
Add the all-purpose flour, salt, and softened unsalted butter to the yeast mixture. Knead the dough by hand or with a stand mixer fitted with a dough hook for 8-10 minutes until it is smooth and elastic.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 200°C (400°F) and line two baking sheets with parchment paper.
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rope approximately 50 cm (20 inches) long, leaving the middle slightly thicker than the ends. Shape each rope into a pretzel by making a U-shape, crossing the ends over each other, and pressing them down onto the base of the U.
In a large pot, bring 1 liter of water to a gentle boil and add the baking soda. Using a slotted spoon, carefully lower each pretzel into the boiling water for 30 seconds. Remove and place them on the prepared baking sheets.
Sprinkle the boiled pretzels with coarse salt while they are still wet for the salt to adhere.
Bake the pretzels in the preheated oven for 15-20 minutes or until they are deep golden brown.
Remove from the oven, transfer to a wire rack to cool slightly, and serve warm with your favorite mustard or butter.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 29281 mg | 1273% | |
| Total Carbohydrate | 398.3 g | 145% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 13.6 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 660 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.
