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Herb Pretzels With Lower Sodium Horseradish Mustard

southern.chef's picture
Ingredients
  Dry yeast 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Warm water 1 1⁄2 Cup (24 tbs)
  All purpose flour 2 Cup (32 tbs)
  Whole wheat flour 2 1⁄2 Cup (40 tbs)
  Salt 1⁄4 Teaspoon
  Onion powder 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Italian seasoning 1 Teaspoon
  Vegetable cooking spray 2 Tablespoon
  Egg white 1 , beaten
  Water 2 Teaspoon
  Grated parmesan cheese 3 Tablespoon
  Horseradish mustard 1 Tablespoon
Directions

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 (85°), 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 475° for 12 to 15 minutes or until golden.
Remove pretzels to a wire rack to cool.
Serve warm with Lower Sodium Horseradish Mustard.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
2

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