Pretzels
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 Hint

When 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
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