Bavarian Pretzels
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 400.5
- Total Fat: 1.8 g
- Cholesterol: 30.8 mg
- Sodium: 20.1 mg
- Total Carbs: 88.1 g
- Dietary Fiber: 2.7 g
- Protein: 10.8 g
View full nutritional breakdown of Bavarian Pretzels calories by ingredient
Number of Servings: 6
Ingredients
-
•1 Package active dry yeast (2 tsp)
•Warm water (1/8 Cup-105°f/30ml-40°c)
•Warm water (1 1/3 Cup/315ml)
•Brown sugar (1/3 Cup/80 grams)
•Flour (4 1/2 Cups/520 grams)
•Baking Soda
•Pot of water
•1 Large Egg
Directions
Dissolve yeast in 1/8-cup warm water. Stir in 1 1/3 cups warm water, 1/3-cup brown sugar and flour. Knead dough until smooth and elastic. You can let the dough rise for a half hour or so but it is not required.
Heat oven to 475°f / 245°c. In a saucepan, measure 2 tablespoons baking soda to each cup of water. Put enough water to fill the saucepan at least 3 inches high. Bring soda and water mixture to a light boil and set heat to simmer. Make sure the baking soda is well disolved.
Tear off some dough and roll a long thick pencil shape with your hands. Pick up both ends, cross to form rabbit ears and then twist the ends and pull them back to the rest of the loop. Place aside on lightly floured surface and let rise a few minutes.
Place pretzels one at a time in water/baking soda mixture for 10 seconds on each side or until the pretzel dough is light yellow in color. Remove the pretzel from boiling water and place onto a salted a cookie sheet.
Baste the pretzels with beaten egg, then salt the top of pretzels with course ground sea salt, or cook (as directed below) with no salt and baste with melted butter and sprinkle with sugar and cinnamon. Place cookie sheet with pretzels into the oven for 8 to 10 minutes or until pretzel is golden brown. Enjoy while warm.
Serving Size: Makes (6)-6" Pretzels
Number of Servings: 6
Recipe submitted by SparkPeople user JSBERNHOLT.
Heat oven to 475°f / 245°c. In a saucepan, measure 2 tablespoons baking soda to each cup of water. Put enough water to fill the saucepan at least 3 inches high. Bring soda and water mixture to a light boil and set heat to simmer. Make sure the baking soda is well disolved.
Tear off some dough and roll a long thick pencil shape with your hands. Pick up both ends, cross to form rabbit ears and then twist the ends and pull them back to the rest of the loop. Place aside on lightly floured surface and let rise a few minutes.
Place pretzels one at a time in water/baking soda mixture for 10 seconds on each side or until the pretzel dough is light yellow in color. Remove the pretzel from boiling water and place onto a salted a cookie sheet.
Baste the pretzels with beaten egg, then salt the top of pretzels with course ground sea salt, or cook (as directed below) with no salt and baste with melted butter and sprinkle with sugar and cinnamon. Place cookie sheet with pretzels into the oven for 8 to 10 minutes or until pretzel is golden brown. Enjoy while warm.
Serving Size: Makes (6)-6" Pretzels
Number of Servings: 6
Recipe submitted by SparkPeople user JSBERNHOLT.