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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve yeast in warm water. | 2. Add salt and sugar to yeast mixture. | 3. Blend in flour and knead dough until smooth, about 7 to 8 minutes. | 4. Cover and let dough rise until double in bulk. | 5. Punch down. | 6. Cut dough into small pieces and roll into ropes. | 7. Twist ropes into pretzel shapes and place on greased cookie sheet. | 8. Using a pastry brush, brush pretzels with egg and sprinkle with coarse salt. | 9. Allow pretzels to rise until almost double in bulk. | 10. Bake at 425°F. | 11. For 10 to 15 minutes or until browned. | 12. Best if eaten immediately. | 13. If not, store in airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1	package		-	-	-	-
flour	4	cups	unbleached	1458.24	107.2512	127.0416	69.384
water	1 1/2	cups		0.0	0.0	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
salt	1	teaspoon		-	-	-	-
salt	1	dash	coarse	-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.