Uncle Henry's Pretzel Bakery Handmade Pretzels

Unbleached wheat flour is a common ingredient in baked goods, providing structure and texture. It is less processed than bleached flour, retaining more natural nutrients. However, it is still a refined carbohydrate with limited nutritional benefits compared to whole grain options.

Water is a fundamental ingredient in baking, used to hydrate flour and activate yeast. It is a natural, unprocessed component with no direct nutritional value. Its role is primarily functional in the dough-making process.

Sourdough is a fermented dough that can enhance flavor and texture in baked goods. It involves natural fermentation, which may improve digestibility and nutrient absorption. However, its benefits depend on the fermentation process and duration.

Yeast is a microorganism used in baking to leaven dough, creating a light and airy texture. It is a natural ingredient that contributes to the fermentation process. While it aids in digestion, it does not provide significant nutritional benefits.

Salt is used in baking to enhance flavor and control yeast activity. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary in small amounts, excessive consumption can lead to health issues.

Soda, often referring to baking soda, is used as a leavening agent in baking. It helps dough rise by releasing carbon dioxide when combined with an acid. It is a functional ingredient with no direct nutritional benefits.