Vegan Butterbrezel
Indulge in the irresistible charm of the Vegan Butterbrezel, a plant-based twist on a beloved German classic. Perfectly golden, soft pretzels with a traditional chewy crust are brushed with vegan margarine and sprinkled with coarse salt before baking, creating an authentic look and taste. Paired with rich, whipped vegan butter, this recipe captures the essence of the buttery, comforting butterbrezel experience—without any animal products. Crafted with simple ingredients like all-purpose flour, active dry yeast, and baking soda, this recipe is surprisingly easy yet produces professional-level results. Whether served fresh from the oven as a snack, appetizer, or alongside a warm bowl of soup, these vegan pretzels are sure to impress vegans and non-vegans alike. Ready in just over an hour, it's time to bring a little bit of German bakery magic into your kitchen!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 300 milliliters Warm water
- 80 grams Vegan margarine
- 60 grams Baking soda
- 1 liter Water
- 2 tablespoons Coarse salt
- 150 grams Vegan butter
Instructions
In a large mixing bowl, combine the flour, active dry yeast, and sugar.
Add the salt and warm water and mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth.
Place the dough back into the bowl, cover it with a clean towel, and let it rise in a warm location for about 1 hour, or until doubled in size.
Preheat your oven to 220°C (428°F) and line two baking trays with parchment paper.
In a small saucepan, melt the vegan margarine and let it cool slightly.
Divide the dough into 8 equal pieces.
Roll each piece into a long rope about 50 cm (20 inches) long, then twist into a pretzel shape.
In a large pot, bring 1 liter of water to a boil. Carefully add the baking soda (it will fizz).
Using a slotted spoon, gently dip each pretzel in the soda water for about 30 seconds, then place on the prepared baking trays.
Brush the melted vegan margarine over each pretzel.
Sprinkle coarse salt over the tops.
Bake for 12 to 15 minutes until golden brown.
While the pretzels are baking, whip the vegan butter until light and fluffy. This will be used for spreading.
Allow the pretzels to cool for a few minutes before serving with the whipped vegan butter for the traditional butterbrezel experience.
Nutrition Facts
Calories |
3522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 35909 mg | 1561% | |
| Total Carbohydrate | 388.5 g | 141% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 679 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.
