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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 32 |
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I can only imagine that these are better for you than what the pretzel vendors churn out in the malls. ;) I like to enjoy them with garlic-horseradish mustard and a tall, dark beer. Hmmm, suppose then that circumnavigates the whole 'better for you thing'... Ingredients:
1 (1/16 ounce) packet active dry yeast |
1 tablespoon sugar |
3/4 teaspoon salt |
1 1/2 cups water |
2 1/4 cups flour |
1 1/2 cups whole wheat flour |
1 cup shredded sharp cheddar cheese (4 ounces) |
cooking spray or oil |
1 large egg white |
2 tablespoons water |
sesame seeds (optional) |
Directions:
1. Dissolve yeast, sugar and salt in warm water: let yeast mixture stand 5 minutes, or until foamy.
2. Combine flours and cheese in large mixing bowl.
3. Add yeast mixture; beat at low speed until well-blended.
4. Turn dough out onto lightly floured surface, and knead until smooth.
5. Cut dough into 32 pieces, using kitchen shears dipped in flour, or a floured dough slicer.
6. Shape each piece into a ball.
7. Roll each ball on a lightly floured surface to form a rope about 14 long.
8. Twist each one into a pretzel shape; place on baking sheets coated with cooking spray.
9. Combine egg white and water; mix well.
10. Brush each pretzel with egg white mixture.
11. You may also sprinkle sesame seeds on top.
12. Bake at 425° for 12- 15 minutes, or until lightly browned.
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