Pretzels
Healthy, because
Even smarter
Nutritional values
Due to the wholemeal flour content in the dough, the homemade pretzels score points in comparison to the purchased variant made of white flour with considerably more dietary fibre, which is satiating and stimulates digestion.
If you wish, you can also do without white flour completely and prepare the dough exclusively with wholemeal flour. In this case, however, you should increase the amount of water slightly so that it does not dry out. A creamy dip made from quark, fresh herbs, salt and pepper and finely sliced radishes goes well with the pretzels, for example.
(Percentage of daily recommendation)
| Calorie | 124 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 112 mg | (3 %) | ||
| Calcium | 11 mg | (1 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 0 g |
Ingredients
- Ingredients
- 1 cube fresh Yeast 42 grams (approximately 1 ounce)
- 500 grams Pastry flour
- ½ tsp salt
- 10 grams baking soda
- coarse-grained salt (for sprinkling)
Preparation steps
Crumble the yeast and stir with 5 tablespoons lukewarm water until smooth. Mix the flour with the salt in a bowl and make a well in the center. Pour the yeast mixture into the well, cover with a tea towel and let rise in a warm place for 15 minutes. Then knead into a smooth dough with about 200 ml (approximately 7 ounces) of lukewarm water. Cover and let sit for at least 1 hour, or until the dough has doubled in size.
Preheat the oven to 180°C (approximately 350°F).
Knead the dough again vigorously. Seperate into about 15 strands and roll out each piece of dough to a length of about 40 cm (approximately 16 inches). Form pretzel shapes from the rolls and place them on baking sheets lined with parchment paper. Heat 1 liter (approximately 33 ounces) of water and dissolve the baking soda in it. Dip the pretzels individually in the baking soda solution for about 20 seconds, remove, drain and place back on the baking sheets. Let rise again for 15 minutes. Sprinkle with coarse salt and bake for 20-25 minutes until brown and crisp in the preheated oven.
