Large Caraway Pretzel
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h. 30 min.
Ready in
Calories:
4869
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,869 kcal | (232 %) | ||
| Protein | 198.26 g | (202 %) | ||
| Fat | 35.23 g | (30 %) | ||
| Carbohydrates | 939.05 g | (626 %) | ||
| Sugar added | 4.19 g | (17 %) | ||
| Roughage | 2.39 g | (8 %) |
more nutritional values
| Vitamin A | 152.44 mg | (19,055 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.16 mg | (43 %) | ||
| Vitamin B₁ | 11.04 mg | (1,104 %) | ||
| Vitamin B₂ | 2.88 mg | (262 %) | ||
| Niacin | 0.48 mg | (4 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 40.63 μg | (14 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 1.25 μg | (42 %) | ||
| Vitamin C | 1.32 mg | (1 %) | ||
| Potassium | 85.2 mg | (2 %) | ||
| Calcium | 353.52 mg | (35 %) | ||
| Magnesium | 58.31 mg | (19 %) | ||
| Iron | 86.86 mg | (579 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 0.42 mg | (5 %) | ||
| Saturated fatty acids | 6.91 g | |||
| Cholesterol | 175 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 3 cups
warm water
- ¼ ounce
quick- rising active dry yeast
- 9 cups
- 4 teaspoons
- 1 teaspoon
- 1 tablespoon
- 1 tablespoon
- 1
egg (beaten)
- 1 tablespoon
Preparation steps
1.
Whisk together the warm water and yeast until the yeast has dissolved.
2.
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.
3.
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.
4.
Turn the dough out onto a floured surface and knead well for several minutes until smooth and elastic. Grease a baking tray.
5.
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.
6.
Heat the oven to 200°C (180° fan) 400°F gas 6.
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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