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Suggest a better descriptionMake the dough:
Coat a large bowl with oil and set aside. Combine the water, yeast, and sugar in a large mixing bowl, stir until the yeast dissolves and let sit for 5 minutes. Stir in the flour, butter, molasses, and 2 teaspoons salt. Transfer the dough to a lightly floured surface and knead -- adding extra flour if needed -- for about 10 minutes. Form the dough into a ball and place in the oiled bowl. Cover with a clean towel and set in a warm place to rise until it's doubled in size, about an hour.
Shape the Pretzels:
Punch down the dough and knead on a floured surface for about 5 minutes. Divide into 16 even balls. Roll each ball into a 1/2 inch thick rope and twist into the pretzel shape. Cover and let rise for 15 minutes. Whisk together the egg white, 1 tablespoon water, and remaining 1/8 teaspoon salt. Bring 4 cups of water and baking soda to a boil and poach each pretzel for 30 seconds per side. Transfer to a parchment paper lined pan and brush lightly with egg mixture and sprinkle with coarse salt. Bake at 400' for about 15 minutes, until they are golden brown.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 179 | ||
Calories from Fat: 26 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 47458.1mg | 1636 % | |
Potassium 37.5mg | 1 % | |
Total Carbohydrate 39.3g | 12 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 39.1g | ||
Protein 0.5g | 1 % | |
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: 179
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