7 Serves
93 Mins
In the bowl of a stand mixer, combine the water, sugar, and yeast. Allow the mixture to sit for 5 minutes until the yeast becomes foamy.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
198 µg / 400 µgCalcium
55 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
101 mg / 1,250 mgPotassium
122 mg / 4,700 mgSodium
5039 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Attach the dough hook to the stand mixer. On low speed, gradually incorporate the flour and salt. Continue mixing on low-medium speed for 5-6 minutes until the dough forms a smooth ball that pulls away from the sides of the bowl.
Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for approximately 60 minutes, or until it has doubled in size.
Preheat your oven to 230°C. Line two baking sheets with parchment paper and lightly grease them with cooking oil.
Divide the risen dough into 7 equal pieces. Roll each piece into a 24-inch rope, form into a U-shape, cross the ends, and press them into the bottom of the U to seal.
In a large pot, bring 10 cups of water and the baking soda to a rolling boil.
Poach each pretzel in the boiling water for 1 minute, then remove using a slotted spoon and place onto the prepared baking sheets.
Brush the tops of the pretzels with egg wash and sprinkle with salt. Bake in the preheated oven for 13-15 minutes until golden brown. Cool for 5 minutes before serving.
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