Pretzel Kringels in a Wok Recipe

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Pretzel Kringels in a Wok
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Ingredients:

  • 500 g flour
  • 1 tbsp sugar
  • 42 g fresh yeast (1 cube , or use a comparible package of dried yeast)
  • 200 ml water , lukewarm (it should be as warm as your skin)
  • 2 tsp salt
  • 1 tbsp butter
  • 1 liter water
  • water , for the wok

Directions:

  1. Place the flour in the large bowl. Create a crater in the flour. Place the sugar and the yeast (if using fresh yeast, crumble it into the crater).
  2. While stirring with the fork add the lukewarm water. Mix until the fluid is thick and creamy. You want to leave a wall of flour around the fluid.
  3. Cover the bowl with a well fitting lid, a large plate or a clean, freshly ironed tea towel. Place in a warm draft free area for 15 minutes. Tip: I fill a smaller bowl with very warm water and set the big bowl on top of it. This helps the yeast activate if your kitchen is cold or drafty.
  4. After 15 minutes uncover the large bowl. The fluid should be frothy or bubbly with a yeasty smell. If it isn't, then the yeast did not activate properly. You will have to start again. (If using the second bowl, set the second bowl aside).
  5. Add the butter, the salt and the baking powder. Mix until well blended using a mixer or a wooden spoon.
  6. Then knead the dough for 15 minutes. The dough should feel smooth and silky. If it is sticky, knead in a little flour at a time (appx. 1 tablespoon at a time). If it is too dry, then add some soft butter (appx. 1 teaspoon at a time). Do not add more water.
  7. Cover the dough again with the lid, the plate or the towel. Leave in a warm, draft free place to rise. (Again, you can set the mixing bowl on top of the smaller bowl. Just remember to put fresh warm water in the smaller bowl). Leave until the dough has doubled in size, approximately 25–40 minutes.
  8. In a large pot, bring the water to a boil. Add the baking soda. Turn down to simmer.
  9. Uncover the dough. (If using the second bowl, set the second bowl aside) Punch down the dough and knead it for about 5 minutes. Cut into 10 equal pieces.
  10. Lay out a piece of parchment paper or set out the large wooden cutting board to use as a work space.
  11. Take a piece of dough, roll out into a long snake form. The middle should be slightly thicker then the ends.
  12. Make the tips meet (you will now have a U form with an open loop ). Twist the string of dough twice around itself. Form a kringle by braiding one tip of dough over the loop and the other tip under the loop. Place on baking sheet. Repeat with the other pieces of dough.
  13. Take the baking sheet to the stove. One at a time, slip the kringle into the simmering water. Turn over and return to baking sheet. Repeat with the other kringles.
  14. Sprinkle the kringles with course salt.
  15. Turn off stove. Cover baking sheet with a clean, freshly ironed towel. Place over the large pot or in a warm, non-drafty place. Leave for about 15 minutes or until the kringles have doubled in size.
  16. Place the vegetable steamer in the wok. Fill the bottom of the wok with water. It should be not come through the vegetable steamer.
  17. Place as many kringles on the steamer as you can (5 worked for me). Cover the wok with the lid. Turn on to high till the water boils, then turn down to medium-low. Steam the kringles for about 20 minutes until they have a golden brown pretzel color. Then they are done and the second batch can be steamed.You will have to add water to the wok occasionally, so DO NOT LEAVE THE WOK UNATTENDED AT THE STOVE.
  18. Best served warm, but I do like them at room temperature, too.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 279.97 Kcal (1172 kJ)
Calories from fat 86.54 Kcal
% Daily Value*
Total Fat 9.62g 15%
Cholesterol 3.82mg 1%
Sodium 3332.22mg 139%
Potassium 567.32mg 12%
Total Carbs 43.19g 14%
Sugars 1.09g 4%
Dietary Fiber 4.82g 19%
Protein 6.28g 13%
Iron 3mg 17%
Calcium 286.2mg 29%
Amount Per 100 g
Calories 261.59 Kcal (1095 kJ)
Calories from fat 80.86 Kcal
% Daily Value*
Total Fat 8.98g 15%
Cholesterol 3.57mg 1%
Sodium 3113.42mg 139%
Potassium 530.07mg 12%
Total Carbs 40.35g 14%
Sugars 1.01g 4%
Dietary Fiber 4.5g 19%
Protein 5.87g 13%
Iron 2.8mg 17%
Calcium 267.5mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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