Vegan Pfefferbrezel
Indulge in the bold, savory flavors of Vegan Pfefferbrezel, a plant-based twist on the traditional German pepper pretzel. This recipe transforms simple pantry staples like all-purpose flour, yeast, and vegan butter into irresistibly soft and chewy pretzels with a golden crust and a kick of freshly ground black pepper. Boiled briefly in a baking soda bath for the quintessential pretzel texture, these are finished with a sprinkling of coarse sea salt for the perfect balance of salty and spicy. Ready in just over an hour and perfect for sharing, these vegan pretzels are ideal for snack time, game day, or as a unique addition to your bread basket. Best enjoyed warm, Vegan Pfefferbrezel is a delightful combination of comfort and bold flavor that plant-based eaters and pretzel lovers alike will adore.
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 7 grams Instant yeast
- 20 grams Sugar
- 10 grams Salt
- 250 milliliters Warm water
- 45 grams Vegan butter, melted
- 60 grams Baking soda
- 10 grams Coarse sea salt
- 2 tablespoons Ground black pepper
- 2000 milliliters Water (for boiling)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Add the warm water and melted vegan butter to the dry ingredients and mix until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 45 minutes or until it has doubled in size.
Preheat your oven to 220°C (428°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 long rope, about 60 cm (24 inches) long. Form each rope into a pretzel shape by making a U shape, twisting the ends twice, and folding the twisted ends back to the bottom of the U shape.
In a large pot, bring 2000 ml of water to a boil, and add the baking soda. Reduce heat to a simmer.
Gently place each pretzel in the simmering baking soda water for 30 seconds to 1 minute. Remove with a slotted spoon and place them on the prepared baking sheet.
Sprinkle each pretzel generously with ground black pepper and a bit of coarse sea salt.
Bake in the preheated oven for 12-15 minutes or until the pretzels are golden brown.
Allow them to cool slightly on a wire rack before serving. Enjoy your Vegan Pfefferbrezel warm or at room temperature!
Nutrition Facts
Calories |
2095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 24540 mg | 1067% | |
| Total Carbohydrate | 375.3 g | 136% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 21.0 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 736 mg | 16% | |
*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.
