| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Pretzels |
12 |
Servings |
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 |
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" <esordliw@pacbell.net> on Aug
30, 1998, converted by MM_Buster v2.0l.
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