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Title: Baked Pretzels
Categories: Bread Breadmaker Appetizer Lowcal
Yield: 8 Pretzels
| 1 1/2 | ts | Yeast |
| 1/2 | ts | Salt |
| 2 | c | Bread flour |
| 1/2 | c | Egg substitute |
| 1/4 | c | Water |
| 1 | Egg white | |
| 1 | tb | Water |
Add yeast, salt, bread flour, egg substitute, and 1/2 cup water in the order suggested by the bread machine manufacturer and process on the dough cycle. Preheat oven to 350 degrees. Lightly spray baking sheet with nonfat cooking spray. When the dough cycle is complete, remove dough and place on lightly-floured surface. Roll dough into 12x4-inch rectangle and cut into 8 (12-inch) strips. Pull each strip to about 14 inches in length. Form dough into pretzel shape: Make a circle; cross the ends at the top, twist the ends once and lay over the bottom of the circle. Pretzel logs can also be shaped just by making rolled dough into a 12- to 14-inch rope. Place pretzels on prepared baking sheet. In a small bowl, combine egg white with 1 tablespoon water and brush on pretzels. If desired, sprinkle pretzels with coarse salt, sesame, or poppy seeds. Bake in preheated oven 15 to 20 seconds. Serve with mustard or cheese dip.
Source: "Recipes for Fat-free Living: Breads for Bread Machines" by Jyl Steinback; 1996. MM format by Mary Ann Young
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