Children_s Pretzels

Children_s Pretzels

Blood Sugar: 29Servings: 12Preparation Time: 60minMeal Category: Snack
Micronutrients:FolateVitamin AMagnesium

Macronutrients per 100g

Energy
253kcal
Sugar
0g
Fat
4g
Fiber
2g
Sat fat
1g
Protein
7g
Carbs
46g
Sodium
538mg

Ingredients

650g / 22.93oz Flour, 21g / 0.74oz crumbled Yeast, 60g / 2.12oz cold Margarine, 20g / 0.71oz Baking Soda, 350ml / 11.83fl oz cold Water

Preparation

1. Put 650g / 22.93oz Flour in a bowl. Crumble 21g / 0.74oz Yeast, cut 60g / 2.12oz cold Margarine into cubes, and add to the Flour. Add 350ml / 11.83fl oz cold Water and knead with a hand mixer for about 5 minutes until smooth. 2. Divide the dough into 12 equal parts on a lightly floured surface. Roll each piece into a uniform, 35cm long rope (the dough is easier to roll if it is slightly sticky and not floured). Shape the dough ropes into pretzels and press the ends firmly. 3. In a large pot, bring 41 Water with 20g / 0.71oz Baking Soda to a boil. With a slotted spoon, briefly dip the Pretzels one by one into the boiling Baking Soda solution for 30 seconds. Place Pretzels on two baking sheets lined with parchment paper, cover, and let rise in a warm place for 30 minutes. 4. Preheat the oven to 220°C (428°F) convection. Bake the Pretzels for 17 minutes. Let them cool on a wire rack.

Micronutrients % of RDI

Iron
3% of RDI
Magnesium
15% of RDI
Vitamin C
0% of RDI
Omega 3
1% of RDI
Vitamin A
45% of RDI
Calcium
13% of RDI
Folate
15% of RDI

Good to know

For older children, you can sprinkle some of the Pretzels with salt. The dough can also be used for making pretzel rolls or pretzel knots.

How to Prepare

1. Put 650g / 22.93oz Flour in a bowl. Crumble 21g / 0.74oz Yeast, cut 60g / 2.12oz cold Margarine into cubes, and add to the Flour. Add 350ml / 11.83fl oz cold Water and knead with a hand mixer for about 5 minutes until smooth. 2. Divide the dough into 12 equal parts on a lightly floured surface. Roll each piece into a uniform, 35cm long rope (the dough is easier to roll if it is slightly sticky and not floured). Shape the dough ropes into pretzels and press the ends firmly. 3. In a large pot, bring 41 Water with 20g / 0.71oz Baking Soda to a boil. With a slotted spoon, briefly dip the Pretzels one by one into the boiling Baking Soda solution for 30 seconds. Place Pretzels on two baking sheets lined with parchment paper, cover, and let rise in a warm place for 30 minutes. 4. Preheat the oven to 220°C (428°F) convection. Bake the Pretzels for 17 minutes. Let them cool on a wire rack.

Good to Know

For older children, you can sprinkle some of the Pretzels with salt. The dough can also be used for making pretzel rolls or pretzel knots.

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