Soy-Free Traditional German Brezel
Skip the soy but keep all the flavor with this Soy-Free Traditional German Brezel recipe—a delightful twist on the classic Bavarian pretzel that’s perfect for everyone to enjoy. Featuring a soft, chewy interior and a perfectly golden crust, these pretzels are made with simple pantry staples like all-purpose flour, unsalted butter, and coarse salt, ensuring a truly authentic taste without the common soy-based additives. A quick baking soda bath gives them their signature texture and traditional lye-like finish, while the step-by-step kneading and shaping process offers a fun and rewarding baking experience. Whether served warm with mustard, butter, or as a snack on their own, these soy-free German pretzels are the ultimate homemade treat for any occasion. Perfect for baking enthusiasts seeking a unique and allergen-friendly take on a timeless classic!
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Ingredients
- 500 grams all-purpose flour
- 250 milliliters lukewarm water
- 10 grams instant yeast
- 1 tablespoon granulated sugar
- 50 grams unsalted butter
- 2 teaspoons salt
- 3 tablespoons baking soda
- 1 liter water (for boiling)
- 2 tablespoons coarse salt (for sprinkling)
Directions
Step 1
In a large mixing bowl, combine the lukewarm water, instant yeast, and granulated sugar. Stir gently and let the mixture sit for 5 minutes until foamy.
Step 2
Add the all-purpose flour, salt, and softened unsalted butter to the yeast mixture. Knead the dough by hand or with a stand mixer fitted with a dough hook for 8-10 minutes until it is smooth and elastic.
Step 3
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
Step 4
Preheat the oven to 200°C (400°F) and line two baking sheets with parchment paper.
Step 5
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rope approximately 50 cm (20 inches) long, leaving the middle slightly thicker than the ends. Shape each rope into a pretzel by making a U-shape, crossing the ends over each other, and pressing them down onto the base of the U.
Step 6
In a large pot, bring 1 liter of water to a gentle boil and add the baking soda. Using a slotted spoon, carefully lower each pretzel into the boiling water for 30 seconds. Remove and place them on the prepared baking sheets.
Step 7
Sprinkle the boiled pretzels with coarse salt while they are still wet for the salt to adhere.
Step 8
Bake the pretzels in the preheated oven for 15-20 minutes or until they are deep golden brown.
Step 9
Remove from the oven, transfer to a wire rack to cool slightly, and serve warm with your favorite mustard or butter.
Nutrition Facts
| Serving size | (1913.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2261.9 |
| Total Fat 48.2g | 0% |
| Saturated Fat 25.8g | 0% |
| Cholesterol 110.7mg | 0% |
| Sodium 29281.2mg | 0% |
| Total Carbohydrate 398.3g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 13.6g | |
| Protein 56.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 83.0mg | 0% |
| Iron 23.8mg | 0% |
| Potassium 659.6mg | 0% |
Source of Calories