Almond-Flour Soft Laugenbrezel

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Stuttgart

📍 Where this dish comes from: Stuttgart
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Almond-Flour Soft Laugenbrezel, plated and ready to serve

The Brezel — pretzel — is as German as Oktoberfest and just as beloved, Germany’s most iconic baked good, finally keto-friendly. The characteristic dark, shiny crust and slightly chewy texture comes from a brief dip in a baking soda bath before baking. This keto version uses a psyllium-almond dough that behaves remarkably like traditional pretzel dough, achieving a genuinely chewy texture and authentic look.

What You’ll Need

Ingredients for Almond-Flour Soft Laugenbrezel

Almond-Flour Soft Laugenbrezel

Chewy, glossy, dark-brown pretzel rolls with that characteristic sharp, malty bite — made with almond flour and baked to perfection.
Print Recipe
Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 47 minutes
Course: Side Dish
Cuisine: German
Servings: 4 servings
Calories: 265kcal

Ingredients

  • 200 g almond flour
  • 3 tbsp psyllium husk powder
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 2 tbsp cream cheese
  • 4 tbsp water
  • For baking soda bath: 500ml water + 2 tbsp baking soda
  • Coarse pretzel salt for topping

Instructions

  • Preheat oven to 200°C. Mix almond flour, psyllium, coconut flour, baking powder, and salt.
  • Beat in eggs and cream cheese. Add water. Form a soft, workable dough.
  • Divide into 4. Roll each into a rope and shape into pretzel form.
  • Boil baking soda in water. Dip each pretzel 30 seconds. Place on lined baking sheet.
  • Sprinkle generously with pretzel salt. Bake 20–22 min until deep brown.

Nutrition

Serving: 1serving | Calories: 265kcal | Protein: 11g | Fat: 21g | Fiber: 6g
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Cooking Almond-Flour Soft Laugenbrezel in the kitchen

Health Benefits

  • Almond flour pretzels provide magnesium and vitamin E in place of empty wheat-starch calories.
  • Psyllium husk creates the characteristic chewy texture while providing fibre that supports gut health.
  • The baking soda bath alkalises the surface, creating the Maillard browning that defines pretzel flavour.
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