Dissolve yeast in warm water. Add salt and flour to yeast mixture. Mix and knead and let rest for
one-half hour. Divide dough into 20 equal pieces and roll dough into either sticks or pretzel shapes. Place pretzels on a cookie sheet
lined with aluminum foil and greased.
Boil 1 qt. of water in either a porcelain pan or corning ware (don't use aluminum). Slowly add
1 teaspoon lye. (Lye is found in with drain cleaners, however, this small amount in a quart of
water is perfectly safe and is what commercial bakers use for making pretzels. If this makes
you nervous you can use 1 egg white mixed with 1 teaspoon of water.
Using a slotted spoon, dip each pretzel up and down in the water and place on the foil lined
cookie sheet. Sprinkle pretzels with coarse Kosher salt.
Bake at 350 degrees for 30 minutes or until lightly browned. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (55g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 6 (33%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 2.7mg||1 %|
|Sodium 16.6mg||1 %|
|Potassium 57.8mg||2 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.6g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 18
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