Hot Baked Pretzels
Serve with small pots of your favorite mustards.

Servings: 16 (1 1/2 pound recipe)

• 3/4 cup water (70º to 80ºF)
• 1 large egg
• 3/4 teaspoon salt
• 3 cups all-purpose flour
• 4 teaspoons sugar
• 2 teaspoons bread machine yeast
• 1 large egg , lightly beaten
• 1 tablespoon water
• Coarse salt

Add water, egg, 1/2 teaspoon salt, all-purpose flour, sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in 1 tablespoon flour to make dough easy to handle. Roll into a 14 × 6-inch rectangle.

With sharp knife, cut into twelve 14 × 1/2-inch strips. Gently pull each strip into a rope about 16 inches long. To shape into pretzels: curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on greased baking sheets.

Do not let rise. Combine lightly beaten egg and 1 tablespoon water; brush on pretzels. Sprinkle with coarse salt or sesame seed. Bake at 350ºF for 18 to 20 minutes or until done. (For even browning when using two sheets, switch positions of sheets halfway through baking.) Remove from sheets; cool on wire rack. Serve with mustard if desired.

NOTE: Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.

Per Serving (excluding unknown items): 99 Calories; 1g Fat (7.4% calories from fat); Trace Saturated Fat; 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 108mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

1-Pound Recipe
Servings: 12

1/2 cup water (70 to 80ºF)
1 large egg
1/2 teaspoon salt
2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons breadmachine yeast
1 large egg, lightly beaten
1 tablespoon water
Coarse salt or sesame seed

Add water, egg, 1/2 teaspoon salt, all-purpose flour, sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in 1 tablespoon flour to make dough easy to handle. Roll into a 12 × 4-inch rectangle.

With sharp knife, cut into eight 12 × 1/2-inch strips. Gently pull each strip into a rope about 14 inches long. To shape into pretzels: curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on greased baking sheet.

Do not let rise. Combine lightly beaten egg and 1 tablespoon water; brush on pretzels. Sprinkle with coarse salt or sesame seed. Bake at 350ºF for 18 to 20 minutes or until done. (For even browning when using two sheets, switch positions of sheets halfway through baking.) Remove from sheet; cool on wire rack.

Per Serving (excluding unknown items): 92 Calories; 1g Fat (9.5% calories from fat); trace Saturated Fat; 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 99mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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