Low Sodium Pfefferbrezel
Indulge in the bold flavors of Low Sodium Pfefferbrezel, a heart-healthy twist on the traditional German pepper pretzel. This recipe is perfect for those looking to enjoy soft, chewy pretzels without overloading on salt, thanks to a blend of freshly ground black pepper and minced garlic that delivers a punch of seasoning. The dough is lovingly kneaded and shaped into classic pretzel forms before a quick dip in a baking soda bath enhances their golden, bakery-perfect crust. Finished with a light egg yolk glaze and an optional sprinkle of coarse salt for texture, these pretzels are a wholesome, savory treat. Ready in just an hour, they’re ideal for snacking, parties, or pairing with your favorite mustard or dip. Perfectly spiced and low in sodium, these pretzels combine tradition with a health-conscious twist!
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Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 15 grams Sugar
- 50 grams Unsalted butter, melted
- 250 milliliters Warm water
- 5 grams Freshly ground black pepper
- 5 grams Minced garlic
- 80 grams Baking soda
- 2000 milliliters Water for baking soda bath
- 1 Egg yolk
- 5 grams Coarse salt (optional)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and freshly ground black pepper. Mix well to ensure even distribution of ingredients.
Step 2
Add the melted unsalted butter and warm water to the dry ingredients. Stir with a wooden spoon until a rough dough forms.
Step 3
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic.
Step 4
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step 5
Preheat the oven to 220°C (430°F). Line two baking sheets with parchment paper.
Step 6
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a long rope about 60 cm in length, then twist each rope into a traditional pretzel shape, placing them on the prepared baking sheets.
Step 7
Bring the water for the baking soda bath to a boil in a large pot, then carefully add the baking soda.
Step 8
Using a slotted spatula, gently dip each pretzel into the boiling soda bath for 30 seconds. Remove and return to the baking sheets.
Step 9
In a small bowl, beat the egg yolk and brush it over each pretzel for a golden finish. Sprinkle garlic evenly across the pretzels, adding coarse salt sparingly if desired for added texture.
Step 10
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown.
Step 11
Allow the pretzels to cool slightly on a wire rack before serving. Enjoy your Low Sodium Pfefferbrezeln warm!
Nutrition Facts
| Serving size | (2966.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2338.2 |
| Total Fat 50.5g | 0% |
| Saturated Fat 28.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 293.7mg | 0% |
| Sodium 23952.3mg | 0% |
| Total Carbohydrate 404.8g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 16.6g | |
| Protein 58.3g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 128.6mg | 0% |
| Iron 25.1mg | 0% |
| Potassium 718.6mg | 0% |
Source of Calories