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Herb Pretzels With Lower Sodium Horseradish Mustard Recipe
|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|
Calories 1325 Calories from Fat 202
% Daily Value*
Total Fat 23 g35.2%
Saturated Fat 6.4 g32%
Trans Fat 0 g
Cholesterol 19.8 mg6.6%
Sodium 1294.1 mg53.9%
Total Carbohydrates 227 g75.8%
Dietary Fiber 25 g99.9%
Sugars 6.2 g
Protein 59 g117.7%
Vitamin A 2.3% Vitamin C 0.72%
Calcium 34.8% Iron 75.8%
*Based on a 2000 Calorie diet
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.