Nutritional Info

Nutrition Facts

Serving Size 1 (269g)

Calories 741
Calories from Fat 101 (14%)
Amount Per Serving %DIV
Total Fat 11.3g 17%
Saturated Fat 5g 25%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 271.9mg 91%
Sodium 1291mg 56%
Potassium 320.9mg 7%
Total Carbohydrate 126.3g 42%
Dietary Fiber 5g 20%
Sugars 3.1g
Protein 27.7g 55%

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Recipe Description
Pretzels or brezeln, as they are known in Germany, are said to be derived from the Latin bracellae or arms, referring to the crossed "arms" of dough inside the oval. In Alsace the pretzel shape is part of the emblem of quality that bakers display outside their shops.
Prep time
2 hr 55 min
Cook time
30 min
Ready In
3 hr 25 min


Serves Tool

Serves To:USMetric
4 Ounce(oz)  fresh yeast
15 Tablespoon(T)  water
1 Teaspoon(t)  all purpose white flour
4 Cup(c)  lukewarm water
12 Cup(c)  unbleached strong white bread flour
12 Teaspoon(t)  salt
12 Tablespoon(T)  butter, melted
1   egg yolk
1 Tablespoon(T)  milk
1 Pinch(pn)  sea salt, to taste


Flour a baking sheet and grease two baking sheets. Cream the yeast for the yeast sponge with the water. Mix in the flour, cover and leave to stand at room temperature for 2 hours. Mix the yeast for the dough with the water, then stir in the milk. Sift 3 cups of the flour and the salt into a bowl. Add the yeast sponge and the butter and mix for 3 to 4 minutes. Turn out on to a lightly floured surface and knead in the remaining flour. Place in a lightly oiled bowl, cover with lightly oiled clear film (plastic wrap) and leave to rise in a warm place for 30 minutes. Turn out on to a floured surface and knock back (punch down) the dough. Knead into a ball, return to the bowl, cover and leave to rise for 30 minutes. Turn out the dough on to a floured surface, divide into 12 pieces and form into balls. Take one ball of dough and cover the remainder with a dish towel. Roll the dough into a stick 18 inches long and about 1/2 inch thick in the middle and thinner at the ends. Bend each end of the dough stick into a horseshoe. Cross over and place the ends on top of the thick part of the pretzel. Repeat with the remaining dough balls. Place on the floured baking sheet to rest for 10 minutes. Preheat the oven to 375° F. Bring a large pan of water to a boil, then reduce to a simmer. Add the pretzels, in batches of 2 to 3 at a time, and poach for about 1 minute. Drain on a dish towel and place on the greased baking sheets, spaced well apart. Mix the egg yolk and milk and brush over the pretzels. Sprinkle with sea salt and bake the pretzels for 25 minutes.

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