Pretzels

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Pretzels
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
968
calories
Calories

Nutritional values

1 basic recipe contains
(Percentage of daily recommendation)
Calorie968 kcal(46 %)
Protein33.78 g(34 %)
Fat8.3 g(7 %)
Carbohydrates195.23 g(130 %)
Sugar added3.14 g(13 %)
Roughage0.27 g(1 %)
Vitamin A34.85 mg(4,356 %)
Vitamin D0 μg(0 %)
Vitamin E0.12 mg(1 %)
Vitamin B₁0.86 mg(86 %)
Vitamin B₂0.63 mg(57 %)
Niacin7.17 mg(60 %)
Vitamin B₆0.02 mg(1 %)
Folate23.55 μg(8 %)
Pantothenic acid0.14 mg(2 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C0 mg(0 %)
Potassium761.17 mg(19 %)
Calcium169.28 mg(17 %)
Magnesium0.68 mg(0 %)
Iron9.04 mg(60 %)
Zinc0.09 mg(1 %)
Saturated fatty acids2.53 g
Cholesterol10.75 mg
Author of this recipe:

Ingredients

for
1
Ingredients
1 cube
Yeast 42 grams (approximately 1.5 ounces)
1 tablespoon
1 kilogram
Pastry flour (Type 405)
20 grams
softened Butter
1 tablespoon
Pastry flour (for working and the work surface)
50 grams
coarse Salt (to sprinkle)

Preparation steps

1.

Crumble the yeast and mix with the sugar and 3-4 tablespoons lukewarm water. Pour the flour into the bowl of the food processor and add the yeast, butter, salt and about 500 ml of lukewarm water (approximately 2 cups). Knead with the dough hook to form a solid, smooth dough. Covered and let rest about 30 minutes.

2.

Knead the dough on a floured work surface well, form into a strand and cut into about 15 equal pieces. Roll out each piece to about 40 cm long strands (approximately 16 inches), but make it a little thicker in the middle. Form the strands into pretzel shapes and press the ends in to hold. Place them on parchment-lined baking sheets. Cover with a cloth and refrigerate about 15 minutes.

3.

Preheat the oven to 220°C (approximately 430°F).

4.

Boil the baking soda in 2 liters of water in a pot. Turn down the heat so the water is just below the boiling point. Cook the pretzels in small batches, removing them when they float to the surface of the water. Place the cooked pretzels on a floured baking sheet and sprinkle with the coarse salt. Open the oven, use a spray bottle to inject water and produce steam. Slide the baking sheet in quickly and bake 20-30 minutes until brown and crispy. Remove the pretzels from the pan and allow to cool.