Salted pretzles

Salted pretzles
yeast dough
  • 50 Dekagram (dkg) flour
  • 260 Millilitre (ml) tepid milk
  • 3 Dekagram (dkg) yeast fresh
  • 1 Tea spoon (tsp) sugar
  • 2 Tea spoon (tsp) salt
  • 3 Table spoon (tbsp) oil
salted topping
  • 1 Piece egg
  • 1 Table spoon (tbsp) flour
  • 1 Table spoon (tbsp) salt
  • 3 Table spoon (tbsp) water

season: Whenever

occasion: 4Kids, 4Family

origin: Traditional (National&Religious)



yeast dough

Pretzles are perfect crackers and enough salty to fit any drink in summer parties. First mix the sugar, yeast and 1 dl tepid milk and set aside for 5 minutes. Put the flour and salt into a bowl and add the yeast mixture, the remaining milk and the oil and knead a dough. Let it leavened in a warm plase for 40 minutes, than roll out thedough on a floured board and tear equal slices with a glass. Roll out these slices and form a pretzels, put on a baking paper covered pan.

salted topping

Beat the egg and grease the pretzles. Preheat the oven to 180 C grad and bake the pretzles for 5 minutes. Till prepare the salted topping, mix the flour, salt and water you needs to get a moderately fluent dollop. Take out the pretzles from the oven and grease with this salted dollop. Put back and bake it more 20 minutes until the cake will be browned.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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