Pretzels recipe

Yield: 1 servings

Measure Ingredient
2¼ teaspoon Yeast; (or one packet)
1½ cup Very warm water; (about 102 degrees F.)
4 cups Flour; (see HINT below)
1 tablespoon Sugar
1 teaspoon Salt

From the Healthy Heart Handbook by Dr. Neal Pinckney (page 198) Choose large or small, salted or plain -- these can be a soft or crispy snack

Add yeast to warm water and stir until muddy. Add flour, sugar, and salt.

Mix and knead dough. Roll into a sheet and then cut in strips to make "ropes." Shape in traditional pretzel bows or roll to make sticks. Place on ungreased cookie sheet (1 second of a non-stick spray may be used). Bake at 425 degrees F. for 12 to 15 minutes, or until light brown.

For a special treat, just before baking, sprinkle some with garlic powder, chopped onion, any favorite herbs or spices, or -- if sodium is not a problem -- coarse salt.

Averages 18 pretzels, 12 to 15 large or 24+ smaller ones. Each pretzel (of 18): calories 94, fat 0.5g. (4% CFF), carbohydrate 20⅕ g., protein 3⅘ g.


When baking, use whole wheat, rye and oat flours and specialty grains instead of white flour for tasty and higher fiber treats. A mixture of ½ whole wheat and ½ white flour bakes much the same as white flour. White flour has most of its vitamins, minerals and fiber removed. Finer whole wheat pastry flour is less grainy.

Posted to fatfree digest by "Linda R. Caldwell" <spock73@...> on Jul 24, 1999, converted by MM_Buster v2.0l.

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