Yield: 12 Servings
|1 cup||Warm water|
|3 cups||Flour; sifted|
|⅛ cup||Dried herbs|
|¼ cup||Egg substitute|
|2 tablespoons||Sesame seeds|
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: 140⅖ (10⅗% 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@...> on Aug 30, 1998, converted by MM_Buster v2.0l.