Not too healthy, but goes well with sports.
In a measuring cup dissolve the yeast and 1 teaspoon sugar in warm water. Set aside. (Mixture should become foamy, if it's not your yeast may be bad or your water too hot)
In the bowl of a standing mixture fitted with a dough hook, combine the flour, sugars, and salt on low speed. Turn off the mixer and pour the water/yeast mixture and melted butter into the bowl. Turn the mixer on and knead for 6-8 minutes until the dough is smooth. If the dough is too dry you can add extra water, a tablespoon at a time. I don't have a stand mixer, so I knead by hand.
Lightly oil a large bowl. Remove the dough from the mixer and shape into a ball. Place the dough ball in the bowl, cover with a clean towel, and allow to rise for one hour (*or until double in size).
Towards the end of rising, preheat oven to 450 degrees and prepare baking sheets with parchment paper and cooking spray. In a large bowl, combine the hot water and baking soda. In a small bowl, whisk together the egg whites and melted butter.
After the dough has risen, punch down the dough and then knead with hands for one minute. Turn out onto a lightly floured surface and divide dough into 12 even portions. Now you can pick your shape. For pretzel bites roll each portion into a snake then cut the snake into bite size pieces, about 1 1/2 inches in width.
Dip the pieces in the baking soda water and place on the baking sheet (sometimes I dab the pretzels with a paper towel if they seem too wet). Brush each pretzel bite with egg whites/melted butter then sprinkle with kosher salt.
Bake for 7-8 minutes, until browned.
Serve warm or at room temperature.
Note: You can allow dough to rise in the oven (turned off) with the light on.
For Beer Cheese Dip:
Microwave cream cheese for 30-45 seconds until very soft. Stir in the beer, horseradish, and garlic powder. Microwave again for 30-45 seconds. Add the grated cheese and stir until smooth, microwaving again if necessary.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (234g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 100 (25%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 30.9mg||10 %|
|Sodium 109.1mg||4 %|
|Potassium 169.3mg||4 %|
|Total Carbohydrate 63.9g||19 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 61.7g|
|Protein 9.2g||13 %|
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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: 393
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