Pretzel recipe - ingredients, nutrition and when to eat it
Pretzels are knot-shaped breads that are briefly dipped in an alkaline bath before baking, giving them a firm crust and chewy center.
Pretzels are knot-shaped breads that are briefly dipped in an alkaline bath before baking, giving them a firm crust and chewy center. Their distinct salty flavor makes them great for a simple lunch or dinner, or a leisurely moment with beer.
Bread & brunch · 90 minutes to cook
Tips: If the dough sticks to your hands, add flour a teaspoon at a time rather than adding a lot all at once.
Tips: Boiling the pretzels in baking-soda water for too long can make the crust tough.
Tips: Sprinkle on a little coarse salt right after baking to bring out the salty flavor and knot shape.
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Ingredients (1 serving)
- Flour — 80 g
- Water — 45 ml
- Instant dry yeast — 1 tsp
- Sugar — 1 tsp
- Salt — 0.5 tsp
- Baking soda — 1 Tbsp
- Butter — 1 tsp