INGREDIENTS

INSTRUCTIONS

This recipe for pretzels uses traditional Irish soda bread dought
instead of a yeast based dough. It's quick and works great! The
pretzels come out excellent--like the street vendor type. I hope you
enjoy...  Combine water and soda in a non-aluminum pot (Corning works
well).  Heat to a boil or until all soda dissolves. Take off heat and
set  aside. This will be your dipping solution.  Preheat oven to 400
deg F Sift flours and soda together and mix  homogeneously. Add honey
and slowly add buttermilk while working with  hands until it is a firm
dough. With a pin, roll dought into a flat  sheet. Cut dough in long
strips to make large pretzel twists, or cut  into bite sized pieces
(like I do!). Dip the prepared pieces of dough  completely into the
dipping solution. This will create the brown  crunchy pretzel shell.
Once dipped, place on an oven rack (if bite  sized pieces are being
made, cover the rack with aluminum foil and  spray with PAM). Sprinkle
with course salt if desired.  Cook for 10 minutes of until dark brown
on the second oven rack from  the bottom.  This method works great.
Pretzels are basically regular bread dough  dipped in a baking soda
solution before baking. The advantage to this  method is that soda
bread, a quick bread, has no yeast and does not  require the time
needed for rising before cooking. As soon as the  dought is made, it is
ready for the oven! Walt MM  Posted to MM-Recipes Digest V4 #249 by
Walt Gray  <waltgray@mnsinc.com> on Wed, 11 Sep 1996.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 143
Calories From Fat: 4
Total Fat: <1g
Cholesterol: <1mg
Sodium: 1808.8mg
Potassium: 68.9mg
Carbohydrates: 30.6g
Fiber: <1g
Sugar: 6.8g
Protein: 3.9g