Low Sodium Laugenbrezel

Indulge in the iconic flavor and soft, chewy texture of traditional German pretzels with this low sodium Laugenbrezel recipe, perfect for those looking to enjoy a heart-healthier twist on a classic snack. This recipe uses a simple yeast-leavened dough enriched with melted unsalted butter, giving these pretzels a rich taste without the need for excessive salt. A quick baking soda bath ensures their signature golden, crisp crust, while an optional sprinkle of sesame or poppy seeds adds a delightful crunch. Ready in just under an hour, these freshly baked pretzels are ideal for sharing at gatherings or enjoying as a satisfying snack. Whether served on their own or paired with your favorite low-sodium mustard, these homemade Laugenbrezels are a wholesome, flavorful treat you won't want to miss!

Nutriscore Rating: 54/100

Prep Time:45 mins

Cook Time:12 mins

Total Time:57 mins

Servings: 8

Ingredients

• 500 grams all-purpose flour
• 7 grams active dry yeast
• 300 milliliters water
• 40 grams unsalted butter, melted
• 10 grams sugar
• 100 grams baking soda
• 2 liters water for baking soda bath
• 1 unit egg yolk
• 1 tablespoon water for egg wash
• 0 sesame seeds or poppy seeds (optional)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and active dry yeast. Mix well to combine.

Step 2

Warm 300ml of water until lukewarm and dissolve the sugar in it.

Step 3

Gradually add the sugar water and melted unsalted butter to the flour mixture, kneading until a smooth dough forms (about 7-10 minutes by hand or 5 minutes with a stand mixer).

Step 4

Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for about 30 minutes or until it doubles in size.

Step 5

Preheat your oven to 220°C (428°F) and line two baking sheets with parchment paper.

Step 6

Once the dough has risen, punch it down gently to deflate and divide it into 8 equal pieces.

Step 7

Roll each piece into a long rope (about 50 cm) and shape into the traditional pretzel form.

Step 8

In a large pot, bring 2 liters of water to a gentle boil, then carefully add the baking soda.

Step 9

Using a slotted spoon, dip each pretzel into the baking soda bath for about 20-30 seconds, ensuring it stays completely submerged.

Step 10

Remove the pretzels, allowing any excess water to drip off, and place them on the prepared baking sheets.

Step 11

In a small bowl, beat together the egg yolk with 1 tablespoon of water to make an egg wash.

Step 12

Brush each pretzel with the egg wash, then sprinkle with sesame seeds or poppy seeds if desired.

Step 13

Bake the pretzels in the preheated oven for 10-12 minutes, or until golden brown.

Step 14

Remove from the oven and allow to cool on a wire rack before serving. Enjoy your low sodium Laugenbrezel warm or at room temperature.

Nutrition Facts

Serving size	(3002.3g)

Amount per serving	% Daily Value*
Calories	2275.0

Total Fat 46.6g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 0g
Cholesterol 271.8mg	0%
Sodium 27402.6mg	0%
Total Carbohydrate 397.0g	0%
Dietary Fiber 16.1g	0%
Total Sugars 11.7g
Protein 59.0g	0%

Vitamin D 18.2IU	0%
Calcium 206.5mg	0%
Iron 25.3mg	0%
Potassium 746.3mg	0%

*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.

Source of Calories

Fat: 18.7%

Protein: 10.5%

Carbs: 70.8%