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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix dry ingredients together. Add liquid ingredients and mix on medium speed in Kitchen Aid Mixer until a ball forms. | 2. Let dough rise until double in size -- about one hour. | 3. Form into pretzel shapes, sticks or rolls. | 4. To shape pretzels, roll dough (about 2 ounces) into an 18 inch rope (leave the middle a little fatter than the ends), form into a circle with about a 2 inch tail on each end, twist the cross over twice, fold in half, and press the end of the tails into the circle. | 5. Refrigerate pretzels for about 10 minutes, let rolls or sticks rise for 10-15 minutes. | 6. Dip in Lye bath for 10 seconds or boiling baking soda mixture for 30 seconds. Place on parchment lined cookie sheets. Slit with a sharp knife or razor blade. Sprinkle with pretzel salt. | 7. Bake at 400 for 10-15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	500			289140.0	63302.7	4700.5	1121.8
rising yeast	1/2	ounce		12.6083	0.0	2.805	0.0708
salt	10			-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
butter	50	g	unsalted	285.0	13.095	8.905	24.0
water	200	ml		0.0	0.0	0.0	0.0
milk	50			7442.0	583.16	384.3	398.94

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