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Recipes - Breads and Grains





Pretzel Sticks

1 1/2 Cups Warm Water
1 1/4 teaspoons Active Dry Yeast
2 Tablespoons Brown Sugar
1 teaspoon Salt
1 Cup Bread Flour
3 Cups All Purpose Flour
2 Cups Warm Water
2 Tablespoons Baking Soda
4 Tablespoons Fat Free Margarine Spread, melted

Preheat oven to 450 degrees. Place a sheet of foil (dull side up) onto a baking sheet and spray with non-stick cooking spray; set aside. Combine yeast and 1 1/2 cups warm water in a medium bowl; mix to dissolve. Add sugar and salt; mix to dissolve. Add in bread flour and all purpose flour and knead until a smooth, elastic dough is formed. If you have a bread machine, you can put the ingredients into the machine and set it on dough cycle to do this for you. Let rise for at least 1/2 hour. While dough is rising, combine the 2 cups of warm water and baking soda and pour into a baking dish or pie plate; set aside. After the dough has risen, pull off 1.4 ounces (approx. 1/8 cup) of dough and roll into a rope 18-20 inches long. Make an upside down "U" and cross the strands starting at the top to make a twisted stick. Stir the baking soda solution and then dip the pretzel stick quickly into the solution coating both sides. Place the stick onto the prepared baking sheet. Continue making pretzel sticks until the dough is gone. Allow the pretzels to rise again. Bake for approx. 10 minutes or until golden brown. Brush each stick with melted margarine. At this point you can sprinkle them with a topping if you like for additional points (if applied). I really like to leave them plain and dip them into reduced fat nacho cheese, or a mixture of Splenda and cinnamon (reminds me a little of a cinnamon roll). But you could use salt, garlic powder, parmesan cheese, or anything else you enjoy.

Serves: 24
Per Serving: 80 Calories; trace Fat (2.9% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 419mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Other Carbohydrates. WWP: 1



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