Shop products for Pretzels 
Whether they’re hot or in sticks or knots, pretzels make a
satisfying snack.
The pretzel has long been a standard American snack food. The word “pretzel”
comes from a Greek word for “arms,” and the earliest versions of the pretzel can
be traced back to before Roman times, but the familiar twisted knot shape didn’t arrive
on the snack scene until the early 7th century. The first commercial pretzel factory in the
United States was established in 1861 in Lititz, Pennsylvania, and pretzels have been popular
ever since. VarietiesThere are two main types of pretzels—hard and soft (soft being the older of the two
forms). Soft pretzels are usually sold hot, sprinkled with coarse salt, and served with
mustard. Pretzels are traditionally freely seasoned with salt, but low-sodium and salt-free
varieties are available. They come in a wide range of shapes and sizes, from the traditional
knots, to rods, sticks, rings, and bite-sized nuggets. Whole-grain varieties are also
available; look for whole-grain rye pretzels. Buying and storing tipsBuy whole-grain varieties whenever possible. Soft pretzels are best eaten the day they are
purchased. Store hard pretzels, unopened, in a cool, dark cupboard for up to six months. Store
opened pretzels in a tightly sealed plastic bag for up to one week. AvailabilityPretzels are available year-round in the snack section of natural foods, grocery, and
specialty stores. Soft pretzels are often sold at snack stands at special events, or from
street vendors in many cities. They can also be found in the freezer section of most natural
food and grocery stores. Preparation, uses, and tipsServe whole-grain, low-sodium pretzels with spicy mustard sauce for dipping. Top soups with
pretzel nuggets for a fat-free alternative to croutons.
Nutritional HighlightsPretzels (hard, plain), 10 twists
Calories: 229
Protein: 5.5g
Carbohydrate: 47.5g
Total Fat: 2.1g
Fiber: 1.9g
*Excellent source of: Riboflavin (0.37mg)
*Good source of: Iron (2.6mg), and Thiamine (0.28 mg) *Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines. |