Savory Onion Pretzels
|Butter margarine||6 Ounce (175 Grams)|
|Plain flour||8 Ounce (225 Grams)|
|Dried onion soup mix||1 1⁄4 Ounce, dried (1 Package)|
|Celery seeds||1 Teaspoon|
|Eggs||2 , lightly beaten|
Lightly grease two baking trays.
Cream the butter or margarine until very soft, light and fluffy.
Mix the flour with the onion soup and celery seeds, then work half the dry mixture into the creamed fat.
Gradually add the eggs, beating continuously, adding a tablespoon of flour if the mixture shows signs of curdling.
Finally work in the remaining flour mixture to give a fairly firm dough.
Divide the dough into 24, then form each piece into a long, pencil thin roll and shape it into a pretzel on the prepared baking trays.
Loop the strip of dough into a loosely knotted circle, leaving fairly long ends.
Press the ends neatly on the dough at the base of the circle.
Bake the pretzels in a moderate oven (180C, 350F, gas 4) for about 10-15 minutes, or until they are lightly browned.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.