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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, dissolve yeast in warm water, then add salt & sugar to the yeast mixture. | 2. Blend in the flour & knead the dough until smooth, about 7 or 8 minutes. | 3. Cover & let dough rise for 1 to 1 1/4 hours or until double in bulk. | 4. Grease several cookie sheets, then punch dough down & cut it into 12 pieces. | 5. Slightly beat the egg & set aside. | 6. Roll each piece of dough into a thin rope about as round as your little finger, then twist each into pretzel shapes before placing them on a greased cookie sheet. | 7. Using a pastry brish, coat the top of each pretzel with the beaten egg & sprinkle with coarse salt, before allowing the pretzels to rise until almost double in bulk. | 8. Preheat the oven to 425 degrees F & bake the pretzels for 10 to 15 minutes, or until browned. | 9. Best if eaten while stlil warm, but if allowed to cool, store in an 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		-	-	-	-
water	1 1/2	1/2		0.0	0.0	0.0	0.0
salt	1/8	teaspoon		-	-	-	-
sugar	1	tablespoon	granulated	19.9875	3.7505	0.6256	0.312
flour	4	cups	unbleached	1458.24	107.2512	127.0416	69.384
egg	1			71.5	0.36	6.28	4.755
salt	1	teaspoon	coarse	-	-	-	-

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