Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pkg Yeast; Active, Dry
- 4 cups Flour; Unbleached
- 1 1/2 cups warm (110-120 degrees) Water
- 1 large Egg; beaten
- 1 teaspoon Salt
- Coarse Salt to coat
- 1 tablespoon Sugar
Directions
Dissolve yeast in warm water.
Add salt and sugar to yeast mixture.
Blend in flour and knead dough until smooth, about 7 to 8 minutes.
Cover and let dough rise until double in bulk. Punch down.
Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet.
Using a pastry brush, brush pretzels with egg and sprinkle with coarse salt.
Allow pretzels to rise until almost double in bulk.
Bake at 425 degrees F. for 10 to 15 minutes or until browned.
Best if eaten immediately.
If not, store in airtight container.
Category:Guatemalan Recipes
Category:Guatemalan Snacks