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|Recipe courtesy North Dakota Wheat Commission|
|1 1/2 cups warm water (105-115 degrees)
2 packages active dry yeast
1/4 cup sugar
1 1/2 teaspoons salt
1/4 cup vegetable oil
4 - 4 1/2 cups bread or all-purpose flour, divided (or 2 cups of whole wheat flour)
1 egg white
1 tablespoon water
sesame seeds or poppy seeds
|Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, oil and 3 cups flour; beat until smooth. Gradually add remaining flour to make a soft dough.
Knead dough by hand 10 minutes. Cover bowl and let rest 30 minutes. Divide dough into 24 pieces; cover and let rest 5 minutes. Roll each into a uniform 18 inch rope. Shape into a pretzel by making a circle, overlapping the two ends, twisting them once and then pressing them onto the bottom curve of the circle. (Dough may also be shaped into 8 inch breadsticks.)
Place on greased baking sheets. Beat egg white and water together; brush pretzels. Sprinkle with sesame or poppy seeds. Bake in preheated 425 degree oven for 12 -15 minutes or until golden brown. Remove from baking sheets; cool on wire rack.
|With 24 pretzels, each provides 108 calories, 2.4g protein, 19g carbohydrates, 2.5g fat, 7g fiber and 134mg sodium.|