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Southwest Pretzels Recipe

Southwest Pretzels Recipe photo by Taste of Home

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These fun, filling pretzels with a mild Southwestern kick are the perfect snack for watching football games. And they'll score just as high with adults as they do with kids! —Cathy Tang, Redmond, Washington

This recipe is:

Diabetic Friendly

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Southwest Pretzels Recipe

Prep: 30 min. + standing Bake: 25 min.

Yield: 16 Servings

30 25 55

Ingredients

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 egg, lightly beaten
Coarse salt
Salsa con queso dip

Directions

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.
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.
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. Yield: 16 pretzels.

How-To: 1. Roll each of the 16 pieces of dough into a 15-inch rope and taper the ends. 2. Shape each rope into a circle with about 2-in. of each end overlapping. 3. Twist the ends where they overlap. 4. Flip the twisted ends over the circle; place ends over the edge and pinch under. See pretzel twists»

Nutritional Facts 1 pretzel (calculated without coarse salt and dip) equals 120 calories, trace fat (trace saturated fat), 4 mg cholesterol, 224 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.

Originally published as Southwest Pretzels in Simple & Delicious January/February 2010, p59

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Southwest Pretzels

Southwest Pretzels

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Reviewed on Jun. 03, 2012 by clancysoda

My husband and I love to make these for "football munchies"!

Reviewed on Dec. 01, 2011 by chocolateLover001

They were okay. Somewhat lacking in flavor, though, which was disappointing. Also I think they need more salt, but maybe that was just me. :)

Reviewed on Mar. 09, 2011 by ivinsgirl

did not make it yet

Reviewed on Mar. 07, 2011 by justdar87

absolutely delicious!!

Reviewed on Mar. 04, 2011 by weluvckg

This sounds great. I can't wait to try them. We use a recipe very similar, and they are great. In our recipe, the crispness of the pretzel depends on where you place the rack while cooking. Our recipe was actually supposed to be crisp rods, but I missed the detail about placing the rack 4 inches from the top of the stove. Therefore, I left mine in the center. They turned out soft, chewy, and yummy. My family so loved the results of the goof that we never made them the other way. We never take the time to twist ours-no one wants to wait for the extra preparation. We often use them as a breadstick with soup, chili...I would say from experience, go easy with the salt sprinkle at first;)

Reviewed on Feb. 28, 2011 by Loriek711

I was just wondering if these pretzels are hard or do they stay soft?

Thanks

Reviewed on Mar. 16, 2010 by kweiler

Fabulous snack, best when served fresh, not as good the next day.

Reviewed on Feb. 05, 2010 by Dazaga

Sounds yummy! Will try it tonight.