Know what’s on your plate
Pretzel
Calories & nutrition facts
hard
Nutrition facts
Per 100 g% DV- Calories 381 kcal —
- Protein 10 g 21%
- Carbohydrate 77 g 28%
- Fat 2.6 g 3%
- Saturated fat 0.5 g 2%
- Fibre 3 g 11%
- Sugars 2.8 g —
- Sodium 1357 mg 59%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.35 mg 2%
- Vitamin K 2.1 µg 2%
- Thiamin (B1) 0.51 mg 42%
- Riboflavin (B2) 0.32 mg 25%
- Niacin (B3) 5.1 mg 32%
- Vitamin B6 0.04 mg 3%
- Folate (B9) 186 µg 47%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 18 mg 1%
- Iron 5.2 mg 29%
- Magnesium 29 mg 7%
- Phosphorus 113 mg 9%
- Potassium 136 mg 3%
- Zinc 1.4 mg 13%
- Copper 0.17 mg 19%
- Selenium 6 µg 11%
Similar foods
Questions about Pretzel
How do you make a homemade pretzel chewy and brown?
Shape the dough, dip it in a simmering solution of water and bicarbonate of soda for about 30 seconds, then bake until deeply browned. The alkaline dip gives the crust its distinctive colour and flavour.
How do you warm up a soft pretzel without drying it out?
Sprinkle it lightly with water and heat it in an oven at 180 °C for about 4–5 minutes. Eat it soon after warming, while the middle is soft.
How should you store soft and hard pretzels?
Keep hard pretzels in an airtight container in a cool, dry place so they stay crisp. Soft pretzels are best the day they are baked; freeze any leftovers in a sealed bag and thaw before warming.
What do you eat with a pretzel?
Mustard is a classic dip, while soft pretzels also go well with cheese dip. Split a large one and fill it with ham and cheese for a simple pretzel sandwich.
Can you use a pretzel instead of breadcrumbs?
Yes. Crush plain hard pretzels finely and use them in place of breadcrumbs for coating chicken or topping a bake. They are already salty, so reduce the added salt in the recipe.
What is the difference between a soft pretzel and a hard pretzel?
A soft pretzel is a yeasted dough baked with a chewy centre and browned crust; a hard pretzel is baked until dry and crisp, making it suitable for longer storage. Both are commonly shaped into a knot.
Why is a pretzel shaped like a knot?
The familiar twisted shape is traditionally linked to arms crossed in prayer, though the exact history is uncertain. The loops also make the dough easy to shape and give the crust plenty of browned edges.
Is a pretzel high in salt?
Pretzels can be salty, especially when coarse salt is scattered over the crust: this pretzel has 1357 mg of sodium per 100 g. Brush off visible salt crystals if you want a less salty bite.
Source: Fineli (Finland) 33105 · per 100 g · carbohydrate per EU label, fibre excluded
