Recipe by Joan
"This easy to make dough can be shaped into pretzels or long bread sticks."
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1 1/2 teaspoons
active dry yeast
warm water (110 degrees F/45 degrees C)
I found the recipe to be very easy and very good, although the prep time was at least 1 hour not the 15 minutes the recipe said.
you forgot one thing, after the shaping , and before the baking , your unbaked pretzels must be poached in baking soda water to get the that pretzel shell and taste
it tastes good but doesnt have that certain pretzleness to it.
For a basic, easy recipe this one is really good! The texture turned out excellent even though I just used all purpose flour (not bread flour). Would be a great pretzel/bread stick recipe to do with kids as it doesn't have any extra steps (like boiling before baking) and yields a yummy result. Good dipped in salsa...mmm...
Excellent recipe! However, we found that by only making 6 pretzels they were much bigger and kids seemed to like that better. NOTE: If you are having a hard time finding Kosher salt, go to the liquor department and get a container of margarita salt. It works just perfect as a substitute for the kosher salt.
I did pretzel sticks because there wasn't really a whole lot of dough. Tasted alright but not what I was expecting really.
turned out as cracker breadsticks. not bad, but not pretzel at all.
Fast, fun and very easy!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 91
** Calories from Fat: 7
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