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Suggest a better descriptionDissolve yeast in warm water. combine flour, sugar, and salt; add yeast mixture, and mix until well blended. Turn out onto a lighlty floured surface, and knead until smooth and elastic (about 5 mintues). Using kitchen shears dipped in flour, cut dough into 18 pieces; roll each into a ball. With floured hands, roll each ball between your hands to form a rope about 14 to 16 inches long and about 1/2 inch in diameter; twist each into a pretzel shape, and place on a lightly greased baking sheet. Beat egg white until frothy, and brush on each pretzel; sprinkle with salt. Bake at 400 degrees for 15 minutes or until lightly browned. Serve warm or cold with mustard, if desired. NOTE: Serve as a snack with mustard, or seve them in place of bread with a main-dish salad. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman.
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Serving Size: 1 Pretzel (41g) | ||
Recipe Makes: 18 | ||
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Calories: 105 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 365mg | 13 % | |
Potassium 48.5mg | 1 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 21.1g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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