{"id":22,"date":"2026-03-07T16:20:49","date_gmt":"2026-03-07T15:20:49","guid":{"rendered":"https:\/\/bakenburn.com\/?p=22"},"modified":"2026-03-07T16:20:49","modified_gmt":"2026-03-07T15:20:49","slug":"pretzels-with-seeds","status":"publish","type":"post","link":"https:\/\/bakenburn.com\/index.php\/2026\/03\/07\/pretzels-with-seeds\/","title":{"rendered":"\u00a0PRETZELS with seeds"},"content":{"rendered":"\n

Everything always can start from baking a good pretzel. Trust me. In my situation, I finally opened this page, and also started baking regularly. I was thinking that making things that taste like from a bakery it\u2019s hard, but I was really wrong. It\u2019s so easy, and today I’ll tell you how to start from zero. <\/p>\n\n\n\n

<\/p>\n\n\n\n

At the start it is important to see if you have every ingredient. So here you can see a list:<\/p>\n\n\n\n

INGREDIENTS:<\/strong><\/p>\n\n\n\n

1 \u00bd cups of warm water(360ml)<\/p>\n\n\n\n

1 tablespoon of salt<\/p>\n\n\n\n

1 tablespoon of sugar<\/p>\n\n\n\n

1 packet of active dry yeast(2 \u00be tsp)<\/p>\n\n\n\n

4 \u00bd cups of all-pourpose flour<\/p>\n\n\n\n

3 tablespoons of oil or olive<\/p>\n\n\n\n

\u2154 cup of baking soda<\/p>\n\n\n\n

2 beaten eggs<\/p>\n\n\n\n

\u2154 cups of seeds(i used sunflower and chia)<\/p>\n\n\n\n

Okay, everything prepared? Now I can tell you how to make these amazing pretzels. The whole process will take around 1.5 or even 2 hours! I hope you have patience for this, but I promise, it\u2019s really fun. You can make them with your whole family or solo. It\u2019s your choice!<\/p>\n\n\n\n

    \n
  1. You will need 1 big bowl for this step. In there, mix warm(but not too warm!) water, salt and sugar until all combined. Next add yeast, and let it rest in the water for 5 minutes, until the yeast starts turning into foam(you will see small bubbles!).<\/li>\n\n\n\n
  2. Now add flour and 2 tablespoons of oil. Mix it gently until a dough forms. It\u2019s important to not do this too fast, cuz the doubt can be too hard.<\/li>\n\n\n\n
  3. After that, remove the dough from a bowl, and use the rest of it to cover the bottom and the sides of the bowl. Put the dough back in there. The oil will help you later. I didn\u2019t do this the first time I was doing it and it wasn\u2019t really nice in the end.<\/li>\n\n\n\n
  4. Cover the bowl with plastic wrap, and leave in a warm (also can be a room temperature) place for around 1 hour.\u00a0<\/li>\n\n\n\n
  5. Preheat your oven to 230 C (446 F) on conventional heat.<\/li>\n\n\n\n
  6. Now cut dough into 8-16 (it depends how thin you want to have your pretzels) pieces and roll them out into thin ropes, twisting the ends in a pretzel shape.<\/li>\n\n\n\n
  7. You did \u00be of them? Great, now add the baking soda to a large pot of water, and finish shaping the pretzels. When the water starts boiling, boil each pretzel for 30 seconds per side. After that let each pretzel rest on a plate for 1 minute.<\/li>\n\n\n\n
  8. Transfer pretzels into a baking sheet, brush with beaten egg, and add seeds at the top.<\/li>\n\n\n\n
  9. Bake for around 15 minutes until golden brown. When they are ready, wait 10-15 minutes until eating(they could be too soft and wet)<\/li>\n<\/ol>\n\n\n\n

    Now you have an amazing and tasty snack, breakfast or you can add it as a side dish to dinner or lunch! I hope you will like it, because my whole family loves them! I have one warning for you – don\u2019t be surprised when they disappear too fast!<\/p>\n\n\n\n

    <\/p>\n\n\n\n

    And for people who are interested I also have a macro for you! <\/p>\n\n\n\n

    MACRO(ofc per pretzel):<\/p>\n\n\n\n

    Batch size<\/td>Calories<\/td>Protein<\/td>Carbs<\/td>Fat<\/td>Fiber<\/td><\/tr>
    8 pretzels<\/td>246kcal<\/td>6.8g<\/td>51g<\/td>0.6g<\/td>2g<\/td><\/tr>
    12 pretzels<\/td>164 kcal<\/td>4.5g<\/td>34g<\/td>0.4g<\/td>1.3g<\/td><\/tr>
    14 pretzels<\/td>141g<\/td>3.9g<\/td>29.3g<\/td>0.36g<\/td>1.1g<\/td><\/tr>
    16 pretzels<\/td>123kcal<\/td>3.4g<\/td>25.6g<\/td>0.3g<\/td>1g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    Everything always can start from baking a good pretzel. Trust me. In my situation, I finally opened this page, and also started baking regularly. I was thinking that making things that taste like from a bakery it\u2019s hard, but I was really wrong. It\u2019s so easy, and today I’ll tell you how to start from […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-22","post","type-post","status-publish","format-standard","hentry","category-bez-kategorii"],"_links":{"self":[{"href":"https:\/\/bakenburn.com\/index.php\/wp-json\/wp\/v2\/posts\/22","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakenburn.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakenburn.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakenburn.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bakenburn.com\/index.php\/wp-json\/wp\/v2\/comments?post=22"}],"version-history":[{"count":1,"href":"https:\/\/bakenburn.com\/index.php\/wp-json\/wp\/v2\/posts\/22\/revisions"}],"predecessor-version":[{"id":23,"href":"https:\/\/bakenburn.com\/index.php\/wp-json\/wp\/v2\/posts\/22\/revisions\/23"}],"wp:attachment":[{"href":"https:\/\/bakenburn.com\/index.php\/wp-json\/wp\/v2\/media?parent=22"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakenburn.com\/index.php\/wp-json\/wp\/v2\/categories?post=22"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakenburn.com\/index.php\/wp-json\/wp\/v2\/tags?post=22"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}