Know what’s on your plate
Bretzel
Calories & nutrition facts
fresh bread
Nutrition facts
Per 100 g% DV- Calories 330 kcal —
- Protein 9.2 g 18%
- Carbohydrate 55 g 20%
- Fat 7.1 g 9%
- Saturated fat 1 g 5%
- Fibre 3.8 g 14%
- Sugars 3.6 g —
- Sodium 1340 mg 58%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin K 5.5 µg 5%
- Thiamin (B1) 0.15 mg 13%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 0.68 mg 4%
- Pantothenic acid (B5) 0.6 mg 12%
- Vitamin B6 0.08 mg 4%
- Folate (B9) 26.4 µg 7%
Minerals
- Calcium 53 mg 4%
- Iron 0.84 mg 5%
- Magnesium 25 mg 6%
- Phosphorus 170 mg 14%
- Potassium 170 mg 4%
- Zinc 0.88 mg 8%
- Copper 0.13 mg 14%
- Manganese 0.55 mg 24%
Similar foods
Questions about Bretzel
What is a Bretzel?
A Bretzel is a knotted bread, usually made from yeast dough and finished with a deep-brown crust and coarse salt. It can be soft and chewy or baked until crisp.
How do you warm a soft Bretzel without drying it out?
Sprinkle it lightly with water and heat it in an oven at 160 °C for about 5 minutes. Eat it soon after warming, while the crust is still pleasantly crisp.
How should you store a Bretzel?
Keep a soft Bretzel in a paper bag or bread box and eat it the day you buy it; a sealed plastic bag softens its crust. Freeze it for longer storage, then thaw and warm it in the oven.
What do you eat with a Bretzel?
A soft Bretzel is often served with mustard, cheese or a creamy dip; it also goes well alongside soup. In Bavaria, a classic pairing is a Bretzel with Weisswurst and sweet mustard.
How do you get the dark, shiny crust on a homemade Bretzel?
The characteristic crust comes from dipping shaped dough briefly in an alkaline bath before baking. Food-grade lye is caustic, so handle it with protective gloves and follow a reliable recipe; a baking-soda bath gives a milder result.
Can you freeze Bretzels?
Yes. Freeze them as soon as they are cool, wrapped well to prevent freezer burn. Thaw at room temperature, then warm a soft Bretzel in the oven to revive its crust.
Is a Bretzel high in salt?
It can be: coarse salt on top adds to the salt already in the dough. The sodium content is 1340 mg per 100 g, so the amount you eat matters.
Source: ANSES–Ciqual (France) 7263 · per 100 g · carbohydrate per EU label, fibre excluded
