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Southwest Pretzels Recipe

Southwest Pretzels Recipe

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. YIELD:16 servings


  • 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 large egg, lightly beaten
  • Coarse salt
  • Salsa con queso dip


  • 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.

Recipe Note

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 each: 120 calories, 0 fat (0 saturated fat), 4mg cholesterol, 224mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

Reviews for Southwest Pretzels

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keverwann User ID: 1807985 145758
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."

clancysoda User ID: 84662 104513
Reviewed Jun. 3, 2012

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

chocolateLover001 User ID: 5824624 168667
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. :)"

ivinsgirl User ID: 2380205 104512
Reviewed Mar. 9, 2011

"did not make it yet"

justdar87 User ID: 5294311 185676
Reviewed Mar. 7, 2011

"absolutely delicious!!"

weluvckg User ID: 5417584 187316
Reviewed Mar. 4, 2011

"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;)"

Loriek711 User ID: 740327 168663
Reviewed Feb. 28, 2011

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


kweiler User ID: 4958375 116955
Reviewed Mar. 16, 2010

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

Dazaga User ID: 3874352 188591
Reviewed Feb. 5, 2010

"Sounds yummy! Will try it tonight."

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