Vegan Pfefferbrezel

Craving the perfect balance of fluffy, golden goodness and a peppery kick? Enter the Vegan Pfefferbrezel—a plant-based twist on the classic German pretzel with a bold, flavorful upgrade. Crafted with simple pantry staples, these pretzels boast a tender, chewy texture and are generously dusted with ground black pepper and coarse sea salt for a savory finish. The secret lies in a quick baking soda bath, which gives them their signature crispy crust while keeping the inside perfectly soft. Easy to prep and ready in just over an hour, this recipe yields eight mouthwatering pretzels that are ideal as a snack, party appetizer, or paired with your favorite dips. Whether served warm or at room temperature, these vegan pretzels are guaranteed to be a crowd-pleaser.

Nutriscore Rating: 56/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 8

Ingredients

• 450 grams All-purpose flour
• 7 grams Instant yeast
• 20 grams Sugar
• 10 grams Salt
• 250 milliliters Warm water
• 45 grams Vegan butter, melted
• 60 grams Baking soda
• 10 grams Coarse sea salt
• 2 tablespoons Ground black pepper
• 2000 milliliters Water (for boiling)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.

Step 2

Add the warm water and melted vegan butter to the dry ingredients and mix until a dough forms.

Step 3

Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth and elastic.

Step 4

Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 45 minutes or until it has doubled in size.

Step 5

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

Step 6

Punch down the risen dough and divide it into 8 equal pieces.

Step 7

Roll each piece into a long rope, about 60 cm (24 inches) long. Form each rope into a pretzel shape by making a U shape, twisting the ends twice, and folding the twisted ends back to the bottom of the U shape.

Step 8

In a large pot, bring 2000 ml of water to a boil, and add the baking soda. Reduce heat to a simmer.

Step 9

Gently place each pretzel in the simmering baking soda water for 30 seconds to 1 minute. Remove with a slotted spoon and place them on the prepared baking sheet.

Step 10

Sprinkle each pretzel generously with ground black pepper and a bit of coarse sea salt.

Step 11

Bake in the preheated oven for 12-15 minutes or until the pretzels are golden brown.

Step 12

Allow them to cool slightly on a wire rack before serving. Enjoy your Vegan Pfefferbrezel warm or at room temperature!

Nutrition Facts

Serving size	(2898.2g)

Amount per serving	% Daily Value*
Calories	2095.3

Total Fat 40.6g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 24539.8mg	0%
Total Carbohydrate 375.3g	0%
Dietary Fiber 17.7g	0%
Total Sugars 21.0g
Protein 50.9g	0%

Vitamin D 0IU	0%
Calcium 124.7mg	0%
Iron 25.3mg	0%
Potassium 735.5mg	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: 17.7%

Protein: 9.8%

Carbs: 72.5%