Pretzels
Healthy, because
Even smarter
Nutritional values
Some have an appetite for a pretzel, others for a pretzel. Whatever you want to call the pretzel pastry - with our basic recipe you know what's in it. Instead of the light white flour (type 405), wheat flour with a higher type number is used. The different type numbers indicate how high the proportion of minerals is that come from the husk components. For example, 100 grams of wheat flour (type 1050) contain 1.05 grams of minerals.
Do you want to be a little smarter? You can also sprinkle sesame seeds on the lye pastry. That way you get some healthy fatty acids into the pastry!
(Percentage of daily recommendation)
| Calorie | 3,919 cal. | (187 %) | ||
| Protein | 120 g | (122 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 787 g | (525 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 36.7 g | (122 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 43.5 mg | (363 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 1,782 μg | (594 %) | ||
| Pantothenic acid | 6.8 mg | (113 %) | ||
| Biotin | 104.3 μg | (232 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 2,573 mg | (64 %) | ||
| Calcium | 652 mg | (65 %) | ||
| Magnesium | 244 mg | (81 %) | ||
| Iron | 14.2 mg | (95 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 910 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- 1 cube Yeast (42 grams)
- 1 Tbsp sugar
- 1 kilogram Pastry flour
- 20 grams soft butter
- 1 Tbsp salt
- Pastry flour (for the table)
- 50 grams baking soda
- coarse salt (to sprinkle)
Preparation steps
Mix the yeast with the sugar and 3-4 tablespoons of lukewarm water. Fix the flour in the bowl of a food processor and add the yeast, butter, salt and about 500 ml (approximately 2 cups) of water. Knead with the dough hook into a solid, smooth dough. Add flour or water as needed. Cover and let rise for 30 minutes.
Knead the dough on a floured surface. Form into a rope and cut into 15 equal pieces. Roll out each into 40 cm (approximately 16 inches) long strands. Taper the strands, making them fatter in the center and skinnier on the ends. Form into pretzels and press the ends into the dough. Place on a parchment-lined baking tray and cover with a cloth for about 15 minutes.
Preheat the oven to 220°C (approximately 425°F).
Bring a pot of 2 liters of water to a boil. Add the baking soda. Let cool to just below the boiling point. Gradually boil the pretzels in the water on each side. Remove with a skimmer from the water. Place on a floured baking sheet and sprinkle with coarse salt. Open the oven, using a spray bottle to spray water and produce steam in the oven. Slide the sheet pan in quickly and bake for about 20-30 minutes, depending on size. Bake until brown and crispy. Bake all the pretzels, remove from the pan and let cool.
