In the bowl of your mixer combine the water, salt, sugar and yeast. Let dissolve for 10 minutes. Add the oil and then the flour. Mix with a dough hook until a dough ball is formed and pulls cleanly from the sides of the bowl.
Transfer dough ball into heavily greased bowl. Cover and proof for 60 to 90 minutes.
Preheat BGE to 450 and setup for indirect cooking using a pizza stone as your cooking surface.
Boil 3 - 4 quarts in a stock pot. Dissolve the baking soda into the water.
Remove from dough from bowl and divide into 8 or more equal pieces. Roll each piece into an 18 inch rope then shape into pretzel.
Put the pretzels in the water for 30 seconds then flip for another 30 seconds. May do in batches.
Make the egg wash with the beaten eggs and 1 tablespoon of water. Brush the egg wash on the top of the pretzels. Sprinkle with coarse salt on top of the pretzels.
Place the pretzels on the pizza stone directly or on parchment paper to reduce the chance of sticking. Cook for 15 - 18 minutes or until golden brown. Remove from the grill, let cool and serve with a side dish of mustard or cheese sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (863g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 5041 (96%)|
|Amt Per Serving||% DV|
|Total Fat 560.1g||747 %|
|Saturated Fat 352g||1760 %|
|Monounsaturated Fat 146.2g|
|Polyunsanturated Fat 22g|
|Cholesterol 1728.5mg||532 %|
|Sodium 4449.9mg||153 %|
|Potassium 342.4mg||9 %|
|Total Carbohydrate 54.6g||16 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 52.5g|
|Protein 21.3g||30 %|
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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: 5237
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