Southwest Pretzels Recipe
Southwest Pretzels Recipe photo by Taste of Home

Southwest Pretzels Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + standing Bake: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 30 min. + standing Bake: 25 min.
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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»
Originally published as Southwest Pretzels in Simple & Delicious January/February 2010, p59

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Southwest Pretzels

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 9, 2013

"The taste was very bland. The egg wash did nothing except glue the pretzels to the baking sheet, none of the salt stuck. Not worth my time when I have other recipes that actually work."

MY REVIEW
Reviewed Jun. 3, 2012

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

MY REVIEW
Reviewed Dec. 1, 2011

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

MY REVIEW
Reviewed Mar. 9, 2011

"did not make it yet"

MY REVIEW
Reviewed Mar. 7, 2011

"absolutely delicious!!"

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