Deep Fried Pretzels Recipe

I think that this Deep Fried Pretzels recipe is the best in the world. Am I not excited about sharing this with you? I just love Dessert recipes and this dish is my only favorite amongst them. I would really appreciate a feedback on this recipe of Deep Fried Pretzels. Thank You.


Difficulty LevelEasyHealth IndexAverage
MethodInterest Group


 Sugar50 Gram (1/4 Cup)
 Warm milk250 Milliliter (1 Cup At 110 F / 43°C)
 Active dry yeast1⁄2 Ounce (2 Packages)
 All purpose flour500 Gram (3 1/3 Cup)
 Salt1⁄2 Teaspoon
 Margarine100 Gram (7 Tablespoon)
 Grated lemon peel1⁄2 Tablespoon (Peel Of 1/2 Lemon)
 Ground allspice2 Pinch
 Ground ginger2 Pinch
 Oil2 Cup (32 tbs) (For Frying)
 Sugar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 7109 Calories from Fat 4928

% Daily Value*

Total Fat 557 g857%

Saturated Fat 80.9 g404.5%

Trans Fat 0 g

Cholesterol 236.5 mg

Sodium 1185.9 mg49.4%

Total Carbohydrates 469 g156.4%

Dietary Fiber 17.7 g70.9%

Sugars 80.2 g

Protein 72 g143.9%

Vitamin A 81.8% Vitamin C 17.4%

Calcium 41.8% Iron 149.2%

*Based on a 2000 Calorie diet


Stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Melt margarine; cool slightly.
Beat margarine, remaining sugar, egg, lemon peel, allspice and ginger in a medium bowl until fluffy.
Stir in yeast mixture; add to flour mixture, combining to make a soft dough.
Cover and let rise in a warm place 20 minutes.
Divide dough into golf-ball size pieces.
With floured hands, shape pieces of dough into balls.
Roll balls into 16-inch (40-cm) lengths; form into pretzel shapes as illustrated.
Let stand 15 minutes on a floured board.
Heat oil for frying to 360°F (180°C) in a deep-frying pan.
Place 3 pretzels at a time in hot oil; fry until crisp and golden all over.
Drain on paper towels.
Sprinkle with additional sugar while hot.



ddrreeww says :

Posted on: 22 March 2010 - 8:07am