Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 4869 kcal | (243%) | |
| Protein | 198 g | (396%) | |
| Fat | 35 g | (44%) | |
| Carbohydrates | 939 g | (361%) | |
| Added Sugar | 4 g | (4%) | |
| Roughage | 2 g | (7%) |
Recipe Development: EAT SMARTER
Ingredients
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| ¾ cups | warm water |
| 0.06 ounces | quick- rising active dry yeast |
| 2 ¼ cups | white Bread flour plus extra for dusting |
| 1 teaspoon | Sea salt |
| ¼ teaspoons | sugar |
| ¼ tablespoons | olive oil |
| ¼ tablespoons | Caraway seed |
| ¼ | eggs beaten |
| ¼ tablespoons | water |
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Directions
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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