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Pretzels Recipe

 From the Healthy Heart Handbook by Dr. Neal Pinckney (page 198)

Choose large or small, salted or plain -- these can be a soft or crispy

2 1/4 t. yeast (or one packet)
1 1/2 c very warm water (about 102 degrees F.)
4 c. flour (see HINT below)
1 T. sugar
1 t. salt

Add yeast to warm water and stir until muddy. Add flour, sugar, and salt.
Mix and knead dough. Roll into a sheet and then cut in strips to make
"ropes." Shape in traditional pretzel bows or roll to make sticks. Place on
ungreased cookie sheet (1 second of a non-stick spray may be used). Bake at
425 degrees F. for 12 to 15 minutes, or until light brown.

For a special treat, just before baking, sprinkle some with garlic powder,
chopped onion, any favorite herbs or spices, or -- if sodium is not a
problem -- coarse salt.

Averages 18 pretzels, 12 to 15 large or 24+ smaller ones.
Each pretzel (of 18): calories 94, fat 0.5g. (4% CFF), carbohydrate 20.2 g.,
protein 3.8 g.


When baking, use whole wheat, rye and oat flours and specialty grains
instead of white flour for tasty and higher fiber treats. A mixture of 1/2
whole wheat and 1/2 white flour bakes much the same as white flour. White
flour has most of its vitamins, minerals and fiber removed. Finer whole
wheat pastry flour is less grainy.