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INGREDIENTS

1 c Warm water
3 c Flour; sifted
1/2 ts Salt
2 tb Sugar
2 ts Yeast
1/8 c Dried herbs
1/4 c Egg substitute
2 tb Sesame seeds

Servings

INSTRUCTIONS

If using a bread maker put in all ingredients, except egg substitute, topping and spray oil and run on dough setting. If making by hand, place all dry ingredients in bowl and mix. Add water in a well and combine. Kneed until smooth and elastic. Set in a warm place, covered, to rise until doubled (about 1 hour). Punch down and allow to rise again until doubled. Preheat oven to 450 degrees. Divide dough into pieces (12, 8 inch lengths would give you a dozen regular size pretzels). Make shapes or leave in ropes for bread sticks. Spray a cookie sheet and place shapes on. Brush with egg substitute and sprinkle with topping. For softer, browner pretzels lightly spray top with spray oil. Bake for 12 to 15 minutes or until brown. NOTES : Calories: 140.4 (10.6% from fat) Fat: 1.6g Cholesterol: 0mg Carbohydrates: 26.7g Fiber: 1.1g Sodium: 101mg Recipe by: www.lightcooking.com Posted to EAT-LF Digest by "Lisa Whittington" on Aug 30, 1998,

NOTES

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Herbed Pretzels

1 c Warm water 
3 c Flour; sifted 
1/2 ts Salt 
2 tb Sugar 
2 ts Yeast 
1/8 c Dried herbs 
1/4 c Egg substitute 
2 tb Sesame seeds

If using a bread maker put in all ingredients, except egg substitute,  topping and spray oil and run on dough setting. If making by hand, place  all dry ingredients in bowl and mix. Add water in a well and combine. Kneed  until smooth and elastic. Set in a warm place, covered, to rise until  doubled (about 1 hour). Punch down and allow to rise again until doubled.  Preheat oven to 450 degrees. Divide dough into pieces (12, 8 inch lengths  would give you a dozen regular size pretzels). Make shapes or leave in  ropes for bread sticks. Spray a cookie sheet and place shapes on. Brush  with egg substitute and sprinkle with topping. For softer, browner pretzels  lightly spray top with spray oil. Bake for 12 to 15 minutes or until brown.    NOTES : Calories: 140.4 (10.6% from fat) Fat: 1.6g Cholesterol: 0mg  Carbohydrates: 26.7g Fiber: 1.1g Sodium: 101mg    Recipe by: www.lightcooking.com    Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Aug  30, 1998,

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Nutrition

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Serving Size: 1 Serving (76g)
Recipe Makes: 12 Servings

Calories: 248
Calories from Fat: 19 (8%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 2mg		0 %
Potassium 90.6mg		2 %
Total Carbohydrate 50.1g		15 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 48g
Protein 6.6g		9 %
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.

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Calories per serving: 248

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