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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the water, sugar and yeast in a large mixing bowl and set aside in a warm spot. After 10-15 minutes, the mixture should begin to foam and bubble. | 2. Add the salt and about half of the flour; mix well with a wooden spoon. Turn the dough out onto a clean, floured surface and gradually knead in the remaining flour to form a smooth and elastic dough. | 3. Continue to knead the dough for another 5 minutes before transferring to a clean bowl with the bottom coated with olive oil. Turn the dough in the bowl to coat all sides evenly with oil. | 4. Cover the bowl with a clean kitchen towel or plastic wrap and set in a warm, draft free place until doubled in bulk, about an hour. | 5. In the meantime, stir together any combination of seeds, pepper, granulated garlic, dried minced onion and salt; set aside. (See description.). | 6. Preheat the oven to 400 degrees. Punch the dough down and roll into a large log. Pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. To form a traditional pretzel shape, simply tie the dough into a loose knot pinching the loose ends across the loops. Transfer the pretzels onto greased baking sheets, being sure to leave generous amounts of room between them. Note: They will expand both as they rise and again as they boil and bake. | 7. Cover the pretzels with a cloth and allow to rise again, about 5 - 10 minutes. | 8. Combine the baking soda and the water in a saucepan and bring to a boil. Using a slotted spoon, carefully lower each pretzel in the boiling water until it begins to float, about 45 seconds to 1 minute. More than one may be boiled at a time, but be sure not to crowd the the pan as they will expand as they boil. | 9. Drain each pretzel and transfer to a greased baking sheet, brush lightly with the egg-water mixture and sprinkle generously with the salt/seed mixture. | 10. Bake in preheated 400 degree oven for about 20-24 minutes or until golden brown. Serve warm with hot mustard and maybe cold beer. | 11. Store in an air-tight container and rewarm prior to serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/4	1/4		0.0	0.0	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
active yeast	1	tablespoon		-	-	-	-
salt	1 1/2	1/2		-	-	-	-
purpose flour	4	cups	unbleached	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
baking soda	2	tablespoons		0.0	0.0	0.0	0.0
water	2	quarts		0.0	0.0	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
kosher salt				-	-	-	-
cumin seed				-	-	-	-
caraway seed				-	-	-	-
white sesame seed				-	-	-	-
black sesame seed				-	-	-	-
poppy seed				-	-	-	-
black pepper			ground	-	-	-	-
garlic			granulated	-	-	-	-
onion			minced	-	-	-	-

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