Low Sodium Traditional German Brezel
Indulge in the authentic flavor of Germany with this Low Sodium Traditional German Brezel recipe—a heart-healthy twist on the classic soft pretzel. Made with simple pantry staples, these pretzels boast a golden-brown crust, a tender, chewy interior, and the signature “pretzel” flavor achieved through a quick baking soda bath. With just a touch of low-sodium coarse salt as an optional topping, these pretzels are perfect for those watching their sodium intake. Ideal as a snack, appetizer, or paired with your favorite dips, they’re easy to bake at home and ready in under two hours. Impress your family or guests with this healthier take on a beloved German treat!
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Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 300 ml Warm water (around 110°F / 43°C)
- 15 grams Granulated sugar
- 30 grams Unsalted butter, melted and cooled
- 30 grams Baking soda
- 1000 ml Water (for baking soda bath)
- 3 grams Low-sodium coarse sea salt (for topping, optional)
Directions
Step 1
In a small bowl, combine the warm water, yeast, and sugar. Stir gently and allow it to sit for 5-10 minutes until the mixture becomes frothy (this indicates the yeast is activated).
Step 2
In a large mixing bowl, combine the all-purpose flour and the melted butter. Add the activated yeast mixture into the bowl and mix together until a dough starts to form.
Step 3
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle in more flour, 1 tablespoon at a time.
Step 4
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place for about 1 hour, or until it has doubled in size.
Step 5
Preheat the oven to 220°C (425°F) and line two baking sheets with parchment paper.
Step 6
Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a rope about 50 cm (20 inches) long. Shape into the traditional pretzel form by making a U-shape, crossing the ends over each other twice, and then folding the ends back down to the base of the U.
Step 7
In a medium saucepan, bring 1000 ml of water to a gentle boil and add the baking soda. Stir to dissolve it completely.
Step 8
Carefully lower each pretzel, one at a time, into the baking soda bath for 20-30 seconds. Use a slotted spoon to remove the pretzels and place them on the prepared baking sheets.
Step 9
Optional: Sprinkle the pretzels with low-sodium coarse salt while they are still wet from the baking soda bath.
Step 10
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are a deep golden brown.
Step 11
Remove the pretzels from the oven and transfer them to a wire rack to cool for at least 5 minutes before serving. Enjoy your low sodium German Brezeln fresh!
Nutrition Facts
| Serving size | (1903.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2113.6 |
| Total Fat 29.5g | 0% |
| Saturated Fat 16.2g | 0% |
| Cholesterol 65.5mg | 0% |
| Sodium 8228.0mg | 0% |
| Total Carbohydrate 399.3g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 16.1g | |
| Protein 54.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 76.3mg | 0% |
| Iron 23.5mg | 0% |
| Potassium 683.3mg | 0% |
Source of Calories