| Pretzels (Soft) |
| Number of Servings |
12 |
|
Serving Size |
1 |
| Preparation Time |
20 minutes |
|
Cooking Time |
12-15 minutes |
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| Quantities |
Ingredients |
| 1 package | baking yeast |
| 1 1/2 cups | warm water |
| 1 teaspoon | salt |
| 1 tablespoon | sugar |
| 4 cups | flour |
| 1 | egg, beaten |
| | course salt (optional) |
| | vegetable oil or spray (for greasing the pan) |
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| Equipment |
Instructions |
- measuring cup
- mixing bowl
- measuring spoons
- cookie sheet
- pastry brush or spoon
- sharp knife or pizza cutter
- mixing spoon
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- Add yeast to warm water in mixing bowl.
- Mix salt, sugar and flour into yeast and water until dough is formed.
- Roll dough into circle. then cut with pizza cutter or sharp knife. If children are helping you prepare the pretzels, give each child a ball of dough to roll and twist into any shape. (Alphabet letters are fun to make!)
- Lay pretzel dough on lightly oiled cookie sheet. Brush or spoon beaten egg on pretzels. Sprinkle with coarse salt in desired. Bake at 425¡F for 12-15 minutes.
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| NOTES: Variations: Dough can be sprinkled with Parmesan cheese. To lower sodium, omit course salt.Serving Suggestion: Serve a dip made of peanut butter and plain yogurt or mixture of tomato sauce with oregano and garlic powder. |
| Nutrition Information |
| Calories |
160 |
| Total Fat |
1g |
| Saturated Fat |
0g |
| Protein |
5g |
| Carbohydrates |
33g |
| Fiber |
1g |
| Sugar |
2g |
| Vitamin A |
0% |
| Vitamin C |
0% |
| Calcium |
0% |
| Iron |
10% |
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