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8 Serves
57 Mins
In a large mixing bowl, combine warm water, sugar, and yeast, allowing it to sit until foamy. Gradually mix in flour and a pinch of salt to form a smooth dough, then knead until elastic.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
29 µg / 400 µgCalcium
18 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
13 mg / 1,250 mgPotassium
79 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Cover the dough and let it rise in a warm place until doubled in size, then divide into portions and roll into long ropes to shape into traditional pretzel twists.
Bring a large pot of water with baking soda to a boil. Briefly dip each shaped pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and place onto a prepared baking sheet.
Sprinkle the pretzels with coarse salt and bake in a preheated oven until deep golden brown.
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American5
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Tunisian