Herb Pretzels With Lower Sodium Horseradish Mustard Recipe
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 |
Nutrition Facts
Serving size
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
Directions
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.
Chef
