pretzels
Also known as: pretzle, pretzel, brezel
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Also known as: pretzle, pretzel, brezel
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A bold and tangy homemade mustard with a pleasant kick from brown mustard seeds. Perfect for sandwiches, pretzels, and sausages, this recipe is surprisingly easy to make and tastes far superior to store-bought versions. The key is allowing the mustard to age and mellow for a few days.
A classic, tangy mustard with a spicy kick, just like from your favorite New York deli. Perfect for slathering on pastrami sandwiches, hot dogs, or serving with pretzels. This recipe is simple to prepare, but requires a 24-hour resting period for the flavors to mature perfectly.
A classic American condiment with a bright, tangy flavor and vibrant yellow hue. This homemade version is incredibly easy to make and tastes so much better than store-bought. Perfect for slathering on hot dogs, burgers, and pretzels.
Pretzels can provide a quick energy boost due to their simple carbohydrates and are typically lower in fat than many other savory snacks. They can also offer B vitamins if made with enriched flour. However, their high sodium content requires moderation, and they are calorie-dense.
Per 100g, pretzels contain approximately 384 calories, 10.04g of protein, 80.39g of carbohydrates, and 2.93g of fat. They are primarily a source of carbohydrates, offering quick energy.
While pretzels are lower in fat than some snacks, their high carbohydrate and calorie density means they should be consumed in moderation for weight loss. They may not provide significant satiety, potentially leading to overconsumption. Opting for whole-grain varieties or smaller portions can be a better choice.
Traditional pretzels are made from wheat flour and are not gluten-free. However, many brands now offer gluten-free pretzel options made from alternative flours like rice, corn, or potato starch, which are suitable for individuals with celiac disease or gluten sensitivity.
Most traditional hard pretzels are vegan, typically made from flour, water, yeast, and salt, often with a lye bath. However, some soft pretzels or flavored varieties might contain dairy (like butter) or egg washes for shine, so always check the ingredient list to confirm.
Pretzels are high in carbohydrates and can significantly impact blood sugar levels, especially refined flour varieties. Diabetics should consume pretzels in very small portions and ideally choose whole-grain options, pairing them with protein or fat to slow glucose absorption, and always monitor their blood sugar.
pretzels is a versatile ingredient found in cuisines around the world. With 384 calories per 100g and 10.04 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Pretzels are traditionally made by mixing flour, water, yeast, and salt into a dough, which is then shaped. The unique pretzel flavor and crust come from a brief dip in an alkaline solution (like lye or baking soda) before being baked at high temperatures, often sprinkled with coarse salt.
Pretzels have a distinct salty, slightly malty, and bready flavor with a firm, crunchy texture (for hard pretzels) or a soft, chewy interior (for soft pretzels). They can be crushed and used as a crust for pies or cheesecakes, as a coating for chicken or fish, or as a crunchy topping for salads and desserts.
Hard pretzels should be stored in an airtight container or their original sealed bag in a cool, dry place away from direct sunlight. This prevents them from becoming stale or absorbing moisture. Soft pretzels are best eaten fresh but can be stored in an airtight container at room temperature for a day or two, or frozen for longer.
Packaged hard pretzels typically have a 'best by' date and can last several months if unopened and stored properly. Once opened, they should be consumed within a few weeks before they become stale. Soft pretzels are perishable and should be consumed within a day or two, or frozen for extended storage.
