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Southwest Pretzels

TOTAL TIME: Prep: 30 min. + standing Bake: 25 min. YIELD: 16 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

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

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, 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 until golden brown, 10-13 minutes longer. Remove to wire racks. Serve pretzels warm with dip.

Nutrition 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.

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