APPETIZERS |
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| Soft Pretzels | ||
| An easy recipe with excellent results |
| 500-750 mL | all-purpose flour | 2-3 cups |
| 25 mL | granulated sugar | 2 tbsp |
| 5 mL | salt | 1 tsp |
| 15 mL | active dry yeast (1 pkg) | 1 tbsp |
| 250 mL | water | 1 cup |
| 15 mL | butter or margarine | 1 tbsp |
| 50 mL | flax seed | 1/4 cup |
| 1 | egg yolk | 1 |
| 15 mL | water | 1 tbsp |
| coarse salt (optional) | ||
| flax seed (optional) |
| • In a large bowl combine 250 mL (1 cup) flour, sugar, salt and yeast. • In a saucepan, over medium-high heat, heat water and butter to 50 to 55C (120 to 130F). • Add warm liquid to yeast mixture; beat until well combined. • Stir in flax seed and enough flour to make a soft dough. • Turn out onto a lightly floured surface. Knead, adding more flour as necessary until dough is smooth and no longer sticky, about 4 minutes. • Place dough into a well greased bowl, and cover loosely with well greased plastic wrap. Let rise in a warm place until doubled, about 45 minutes to 1 hour. • Preheat oven to 190C (375F). • Line baking sheet with foil, lightly grease; set aside. • Punch dough down, knead about 5 times. • Divide dough into 12 equal portions. Cover portions not being rolled. • Roll each portion into a 45 cm (16 inch) rope; shape into pretzel. • Place on baking sheet, cover, and let rise 5 minutes. • Beat together egg yolk and water. Lightly brush on pretzels. • Sprinkle pretzels lightly with coarse salt and flax seed, if desired. • Bake 15 minutes or until golden brown. • Serve with mustard or melted cream cheese for dipping. Yield- 12 pretzels Serving Size. 1 pretzel |
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| Single Serving Nutrient Values |
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| Calories | 162 |
| Protein | 4.7 g |
| Carbohydrate | 28.8 g |
| Fibre | 1.8 g |
| Fat | 3.0 g |
| _Polyunsaturates | 1.4 g |
| _Monounsaturates | 0.9 g |
| _Saturates | 0.5 g |
| _Cholesterol | 17.8 mg |
| Sodium | 214 mg |
| Potassium | 107 mg |
| Folate | 46 µg |