🥨 Soft Pretzel

Name: Soft Pretzel
Total time: 150 min
Yield: 8
Cuisine: Germany · Bavaria and Swabia
Ingredients: 500 g wheat flour; 7 g dried yeast; 280 ml warm water; 30 g butter, softened; 10 g salt; 2 l water and 60 g baking soda for the bath; Coarse salt for topping

Origin: Germany · Bavaria and Swabia

260kcal

per serving · 100 g

260kcal

per 100 g

9 gProtein9 g / 100 g

4 gFat4 g / 100 g

48 gCarbs48 g / 100 g

A soft pretzel is a knotted bread with a deep brown, glossy crust and a soft, chewy interior. The dough of flour, yeast, butter and salt is dipped briefly in an alkaline bath before baking, which creates its distinctive colour and flavour. Coarse salt is scattered on top, and it is eaten as a snack or alongside a meal.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: butter

Contains glutenbecause of: flour

Contains dairybecause of: butter

Not keto48 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

flouryeastbuttersaltlye water

Recipe

8 servings150 min

Ingredients

500 g wheat flour
7 g dried yeast
280 ml warm water
30 g butter, softened
10 g salt
2 l water and 60 g baking soda for the bath
Coarse salt for topping

Method

Mix flour, yeast, salt, butter and warm water and knead for 10 minutes into a smooth, firm dough; rest for 1 hour.
Divide into 8 pieces, roll each into a 60 cm rope thicker in the middle and twist into a pretzel shape.
Chill the shaped pretzels uncovered for 30 minutes so they firm up.
Simmer the baking soda in the water and dip each pretzel for 20–30 seconds; drain.
Sprinkle with coarse salt and bake at 220 °C for 15–18 minutes until deep brown.

How to make it lighter

Make smaller pretzels, 12 instead of 8, for an easy portion cut.
Skip the butter-spread toppings and pair with mustard or vegetables instead.
Go light on the coarse salt or brush most of it off before eating.

History

The pretzel's knotted shape has been linked to medieval European monasteries, though the exact origin is uncertain. In southern Germany it has been a bakers' emblem for centuries, and the Bavarian and Swabian 'Brezel' remains an everyday bakery item today.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Soft Pretzel and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →