Pretzels
Nutritional values
(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 (approximately 1.5 ounces)
- 1 Tbsp sugar
- 1 kilogram Pastry flour (Type 405)
- 20 grams softened butter
- 1 Tbsp salt
- Pastry flour (for working and the work surface)
- 50 grams baking soda
- coarse salt (to sprinkle)
Preparation steps
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.
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.
Preheat the oven to 220°C (approximately 430°F).
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.
