Herb Pretzels With Lower Sodium Horseradish Mustard
|Dry yeast||1 Tablespoon|
|Warm water||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Whole wheat flour||2 1⁄2 Cup (40 tbs)|
|Onion powder||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Italian seasoning||1 Teaspoon|
|Vegetable cooking spray||2 Tablespoon|
|Egg white||1 , beaten|
|Grated parmesan cheese||3 Tablespoon|
|Horseradish mustard||1 Tablespoon|
Dissolve yeast and sugar in warm water in a large mixing bowl.
Add flour, salt, and seasonings, mix until blended. (Dough will be very stiff.)
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Using kitchen shears dipped in flour, cut dough into 24 pieces, roll each piece into a ball.
With floured hands, roll each ball to form a rope 14 inches long.
Twist each ball into a pretzel shape.
Place pretzels 1 1/2 inches apart on aluminum foil-lined baking sheets coated with cooking spray.
Combine egg white and 2 teaspoons water, stir well.
Brush each pretzel with egg white mixture, sprinkle with Parmesan cheese.
Bake at 475Â° for 12 to 15 minutes or until golden.
Remove pretzels to a wire rack to cool.
Serve warm with Lower Sodium Horseradish Mustard.