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Philadelphian Soft Bread Pretzels

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Submitted by AmyJo

YIELD

servings

PREP

20 min

COOK

10 min

READY

2 hrs

Ingredients

1 ¼ 296
CUPS ML WATER
85 degrees F, warm
1 15
TABLESPOON ML YEAST, ACTIVE DRY
½ 2.5
TEASPOON ML SUGAR
4 ½ 1.1

Directions

Combine water, yeast and sugar and let stand untiil yeast has dissolved and is foamy.

Mix in flour and knead for 7 to 8 minutes.

Let dough rise covered, in a greased bowl in a warm place, until double in bulk.

Form into sticks or pretzels and place on greased cookie sheets.

Apply a thin egg wash (1 egg yolk diluted with 1 to 2 tbsp water or milk).

Sprinkle with coarse salt.

Allow pretzels to rise until almost double in bulk.

Bake in preheated 475 degrees F oven for about 10 minutes.

Cool and serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 522 3% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 36g 36%
Dietary Fiber 4g 18%
Sugars g
Protein 31g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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