Large Caraway Pretzel

Name: Large Caraway Pretzel
Total time: 5 h 30 min
Yield: 1
Ingredients: 3 cups warm water; 0.25 ounce quick- rising active dry yeast; 9 cups white Bread flour (plus extra for dusting); 4 teaspoons Sea salt; 1 teaspoon sugar; 1 tablespoon olive oil; 1 tablespoon Caraway seed; 1 egg (beaten); 1 tablespoon water

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4869

calories

Calories

My cookbook

moderate

Difficulty

1 hr

Preparation

• Ready in 5 h. 30 min.

Ready in

Nutritions

Fat	35.23 g
Saturated Fat Acids	6.91 g
Protein	198.26 g
Roughage	2.39 g
Sugar added	4.19 g
Calorie	4,869

more nutritions

1 <none> contains

Calories	4,869
Protein/g	198.26
Fat/g	35.23
Saturated fatty acids/g	6.91
Carbohydrates/g	939.05
Added sugar/g	4.19
Roughage/g	2.39
Cholesterol/mg	175
Vitamin A/mg	152.44
Vitamin D/μg	2
Vitamin E/mg	5.16
Vitamin B₁/mg	11.04
Vitamin B₂/mg	2.88
Niacin/mg	0.48
Vitamin B₆/mg	0.02
Folate/μg	40.63
Pantothenic acid/mg	0
Biotin/μg	0
Vitamin B₁₂/μg	1.25
Vitamin C/mg	1.32
Potassium/mg	85.2
Calcium/mg	353.52
Magnesium/mg	58.31
Iron/mg	86.86
Iodine/μg	60
Zinc/mg	0.42

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 1 pretzel

3 cups

warm water

¼ ounce

quick- rising active dry yeast

9 cups

white Bread flour (plus extra for dusting)

4 teaspoons

1 teaspoon

1 tablespoon

1 tablespoon

egg (beaten)

1 tablespoon

water

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Preparation steps

Step 1/7

Whisk together the warm water and yeast until the yeast has dissolved.

Step 2/7

Stir in half the flour to form a loose batter. Cover with cling film or a damp tea towel and set aside in a warm place for a few hours, or until the batter has almost doubled in size and the surface is covered with air bubbles.

Step 3/7

Place the remaining flour in a mixing bowl. Add the salt and sugar, followed by the olive oil, caraway seeds and the risen pretzel batter. Mix well to form a smooth dough that comes away cleanly from the sides of the bowl.

Step 4/7

Turn the dough out onto a floured surface and knead well for several minutes until smooth and elastic. Grease a baking tray.

Step 5/7

Roll the dough out into a sausage shape about 2 cm|1" thick. Form the dough into a large 'figure of eight' pretzel shape and pinch the ends together to secure. Place on the baking tray. Cover and set aside to rise in a warm place for about 30 minutes.

Step 6/7

Heat the oven to 200°C (180° fan) 400°F gas 6.

Step 7/7

Mix the beaten egg with the water and brush the mixture over the pretzel. Bake for 30 minutes, until golden brown and cooked through. Cool on a wire rack.

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