These fun pretzels with mild Southwest spices are a winning snack while you watch the game. And they score just as high with kids as they do with the adults!
—CATHY TANG REDMOND, WA
PREP: 30 MIN. + STANDING • BAKE: 25 MIN. • MAKES: 16 PRETZELS
4 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) quick-rise yeast
1 1/2 teaspoons salt
1 teaspoon dried minced onion
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/2 cups warm water (120° to 130°)
1 large egg, lightly beaten
Coarse salt
Salsa con queso dip
1. In a large bowl, combine 2 cups flour, sugar, yeast, salt, minced onion and spices. Add water. Beat just until moistened. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 16 equal portions; roll each into a 15-in. rope. Cover and let rest 10 minutes longer.
3. Twist into pretzel shapes. Place on greased baking sheets; brush with egg. Bake at 350° for 15 minutes. Brush again with egg; sprinkle with coarse salt. Bake 10-13 minutes longer or until golden brown. Remove to wire racks. Serve pretzels warm with dip.
PER SERVING 1 pretzel (calculated without coarse salt and dip) equals 120 cal., trace fat (trace sat. fat), 4 mg chol., 224 mg sodium, 25 g carb., 1 g fiber, 4 g pro. Diabetic Exchange: 1 1/2 starch.
HOW TO
SHAPE PRETZELS
Shape the dough into balls; roll each into a 15-in. rope. Curve ends of rope to form a circle; twist ends once and lay over opposite side of circle, pinching the ends to seal. Proceed as directed in the recipe.
