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Southwest Pretzels

Southwest Pretzels
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
16 ServingsPrep: 30 min. + standing Bake: 25 min.

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.
© Taste of Home 2013

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Southwest Pretzels (continued)

Directions (continued)

  • Remove to wire racks. Serve pretzels warm with dip. Yield: 16
  • pretzels.
Nutrition 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013