Try this Soft Pretzels recipe, or contribute your own.
Suggest a better descriptionCover dough and let rise in warm, draft-free place untul doubled. Divide loaf into 12 equal pieces. With oiled hands, roll eaech into a 16" rope. Form in pretzel shape. In large skillet bring 2" water to boil. Slip pretzels, a few at a time, into gently boiling water. Cook until pretzels rise to the surface (about 45 seconds). Remove with slotted spoon; drain on paper towels. Place 2" apart on greased cookie sheets. Brush lightly with egg white and teaspoon water mixture. Sprinkle with salt or caraway seeds. DO NOT let pretzels rise. Bake immediately in preheated oven at 400F. for 15-20 minutes or until browned. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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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