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Homemade Pretzels Recipe
|Dry yeast||1 Tablespoon|
|Warm beer||1 1⁄2 Cup (24 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Kosher salt||To Taste|
Calories 1164 Calories from Fat 48
% Daily Value*
Total Fat 6 g8.6%
Saturated Fat 1.3 g6.3%
Trans Fat 0 g
Cholesterol 105.7 mg
Sodium 240.9 mg10%
Total Carbohydrates 225 g75.1%
Dietary Fiber 9.2 g36.7%
Sugars 2.2 g
Protein 36 g71.8%
Vitamin A 2.4% Vitamin C 0.04%
Calcium 6.7% Iron 82.2%
*Based on a 2000 Calorie diet
Add flour, and mix until blended.
Turn dough out onto a lightly floured surface.
Knead 8 to 10 minutes until dough is smooth and elastic.
Place dough in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Using kitchen shears dipped in flour cut dough into 24 pieces; roll each into a ball.
With floured hands, roll each ball between hands to form a rope 14 inches long.
Twist each into a pretzel shape, placing on greased foil-lined baking sheets, about 1 1/2 inches apart.
Brush each pretzel with egg; sprinkle with kosher salt.
Bake at 475Â° for 12 to 15 minutes or until golden brown.
Remove pretzels to a wire rack.
Note: Rock or table salt may be substituted for kosher salt.