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Southwest Pretzels (16)

Source of Recipe

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Southwest Pretzels (16)

Simple & Delicious January/February 2010
9 reviews rate this recipe 4 of 5 stars.
Exchanges
Prep: 30 min. + standing Bake: 25 min.
Yield: 16 pretzels.

These fun, filling pretzels with a mild Southwestern kick are the perfect snack for watching football games. And they'll score just as high with adults as they do with kids! —Cathy Tang, Redmond, Washington

Ingredients:
• 4 cups all-purpose flour
• 1 tablespoon sugar
• 1 package (1/4 ounce) quick-rise yeast
• 1-1/2 teaspoons salt (necessary)
• 1 teaspoon dried minced onion
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1-1/2 cups warm water (120° to 130°)
• 1 large egg, lightly beaten

• Coarse salt
• Salsa con queso dip

Directions:
1. In a large bowl, combine 2 cups flour, sugar, yeast, salt, minced onion and spices. Add water. Beat just until moistened. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 16 equal portions; roll each into a 15-in. rope. Cover and let rest 10 minutes longer.

3. Twist into pretzel shapes. Place on greased baking sheets; brush with egg. Bake at 350° for 15 minutes. Brush again with egg; sprinkle with coarse salt. Bake 10-13 minutes longer or until golden brown. Remove to wire racks. Serve pretzels warm with dip.

How-To: 1. Roll each of the 16 pieces of dough into a 15-inch rope and taper the ends.

2. Shape each rope into a circle with about 2-in. of each end overlapping.

3. Twist the ends where they overlap.

4. Flip the twisted ends over the circle; place ends over the edge and pinch under.

1 pretzel (calculated without coarse salt and dip) equals 120 calories, trace fat (trace saturated fat), 4 mg cholesterol, 224 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. ++++ Exchange: 1-1/2 starch.