Choose large or small, salted or plain, these can be a soft or crispy snack
4 C flour (see Hint below)
1½ C very warm water (about 102° F.)
2¼ t yeast (or one packet)
1 T sugar
1 t salt
Add yeast to warm water and stir until muddy. Add salt, sugar, and flour. Mix and knead dough. Roll into a sheet and then cut in strips to make `ropes' and shape in traditional pretzel bows or roll to make sticks. Place on ungreased cookie sheet (1 second of a non-stick spray may be used). Bake at 425° F. for 12-15 minutes or until lightly brown.
For a special treat, just before baking, sprinkle some with garlic powder, chopped onion, any favorite herbs or spices, or - if sodium is not a problem - coarse salt.
Averages 18 pretzels, 12-15 large or 24+ smaller ones
Each pretzel (of 18): Calories 94, Fat 0.5 g. (4% cff), Carbohydrate 20.2 g., Protein 3.8 g.
Healing Heart HintWhen baking, use whole wheat, rye, oat flours and specialty grains instead of white flour for tasty and higher fiber treats. Mixing ½ whole wheat and ½ white flour bakes much the same as white flour. White flour has most of its vitamins, minerals and fiber removed. Whole wheat pastry flour is finer and less grainy.
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©2000 Dr. Neal Pinckney Healing Heart Foundation