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Pretzels with maple syrup and mustard dip
30 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 174
  • Fat about 1g
  • Carbohydrates about 37g
  • Protein about 6g
This is needed
This is needed for 12 piece
Yeast dough
  • 580 g white flour
  • 1 tsp salt
  • 2 tbsp maple syrup
  • 1 parcel dry yeast
  • 3.5 dl lukewarm water
Pretzel crust
  • 1.5 litres water
  • 2 tbsp sodium bicarbonate
  • a little coarse sea salt
Dip
  • 2 tbsp coarse-grain mustard
  • 1 tbsp mild mustard
  • 1 tbsp maple syrup
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt and yeast in a bowl. Add the maple syrup and milk, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Shaping the pretzel, Step 1
Divide the dough into 12 equal portions. Shape each piece of dough into a roll approx. 60 cm long.
Shaping the pretzel, Step 2
Fold the rolls in the middle.
Shaping the pretzel, Step 3
Twist the ends of the rolls several times, creating a large loop at the bottom.
Shaping the pretzel, Step 4
Bring the twisted part down to touch the bottom of the big loop and press firmly to secure.
Pretzel crust
Bring the water to the boil, add the bicarbonate of soda. Using a slotted spoon, dip the pretzels individually into boiling water for approx. 30 secs., drain, place on a tray lined with baking paper, sprinkle with salt while still damp.
Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.
ca. 15 Min. in der Mitte des auf 200 °C vorgeheizten Ofens.
Dip
Combine all the ingredients and serve with the pretzels.