Low Sodium Laugenstange

Discover the perfect balance of traditional German baking and heart-healthy adaptation with this Low Sodium Laugenstange recipe. These soft and golden pretzel sticks feature a wonderfully chewy texture and a mild, buttery flavor, achieved without compromising on reduced sodium content. Made with a simple dough enriched with unsalted butter and lightly sweetened with sugar, each piece is boiled in a low sodium baking soda solution to achieve the signature pretzel exterior before being baked to perfection. Ideal as a snack, breakfast side, or sandwich base, these Laugenstange will delight both pretzel lovers and those watching their salt intake. Customize them with a sprinkle of sesame seeds for added crunch and enjoy a taste of Germany in just 90 minutes of prep time!

Nutriscore Rating: 73/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 6

Ingredients

• 500 grams All-purpose flour
• 7 grams Instant yeast
• 40 grams Unsalted butter, softened
• 10 grams Sugar
• 250 ml Warm water
• 60 grams Low sodium baking soda
• 1000 ml Water (for baking soda solution)
• 10 grams Sesame seeds (optional)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and instant yeast. Mix well to integrate the yeast thoroughly into the flour.

Step 2

Add the softened unsalted butter and sugar into the flour mixture.

Step 3

Gradually pour in the warm water while mixing with a wooden spoon or your hands until a rough dough starts to form.

Step 4

Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes, until it becomes smooth and elastic.

Step 5

Place the kneaded dough in a clean, lightly oiled bowl and cover it with a cloth or plastic wrap. Let it rise in a warm place for about 60 minutes or until it doubles in size.

Step 6

Once the dough has risen, preheat your oven to 220°C (428°F) and line a baking tray with parchment paper.

Step 7

Divide the dough into 6 equal pieces. Roll each piece into a long, thin strip, approximately 20-25 cm long, to form the traditional Laugenstange shape.

Step 8

In a pot, bring 1000 ml of water to a gentle simmer, then add the low sodium baking soda. Stir until completely dissolved.

Step 9

Using a slotted spoon, carefully dip each dough strip into the simmering baking soda solution for about 30 seconds, ensuring they are fully submerged.

Step 10

Remove the dough strips from the solution, allowing excess water to drip off, and place them on the prepared baking tray.

Step 11

Optionally, sprinkle sesame seeds over the dipped dough strips for added flavor and texture.

Step 12

Using a sharp knife, make a shallow cut along the length of each Laugenstange to produce the characteristic opening.

Step 13

Bake in the preheated oven for 15-20 minutes or until golden brown and firm to the touch.

Step 14

Remove from the oven and let them cool slightly on a wire rack before serving.

Nutrition Facts

Serving size	(1895.0g)

Amount per serving	% Daily Value*
Calories	2225.7

Total Fat 42.6g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 0g
Cholesterol 87.3mg	0%
Sodium 34.8mg	0%
Total Carbohydrate 396.9g	0%
Dietary Fiber 16.8g	0%
Total Sugars 11.1g
Protein 56.8g	0%

Vitamin D 0IU	0%
Calcium 177.1mg	0%
Iron 25.1mg	0%
Potassium 670.5mg	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: 17.4%

Protein: 10.3%

Carbs: 72.2%