Pretzels with salt
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
These pretzels are fluffy, soft buns with that unique pretzel flavor. To achieve this flavor, the dough is formed into pretzels, then scalded in boiling water and baking soda, before being baked. It's much easier than you imagined!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g pizza dough
- Egg
- Salt
We recommend
Recipes with similar ingredients: yeast dough, sea salt flakes
Cooking the dish according to the recipe:
- Bring 8 cups of water to a boil in a saucepan with 0.5 cups of baking soda and 2 teaspoons of coarse salt. Cut 1 pound of pizza dough into 6 pieces. Roll each piece into a 2-foot-long rope and gather the ends together to form a U-shape. Cross one end over the other twice, twisting in the middle. Secure the ends to the bottom of the U, moistening them with water. Using a slotted spoon, lower the pretzels into the boiling water. Cook, turning once, for 30 seconds on each side.
- Place on a greased baking sheet, brush with beaten egg, and sprinkle with salt. Bake at 350°F (175°C) until golden brown, 20–25 minutes.
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