In a large bowl, combine 2 cups flour, sugar, yeast, salt, minced onion and spices. Add water. Beat just until moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 16 equal portions; roll each into a 15-in. rope. Cover and let rest 10 minutes longer.
Twist into pretzel shapes. Place on greased baking sheets; brush with egg. Bake at 350° for 15 minutes. Brush again with egg; sprinkle with coarse salt. Bake 10-13 minutes longer or until golden brown. Remove to wire racks. Serve pretzels warm with dip.
How-To- 1. Roll each of the 16 pieces of dough into a 15-inch rope and taper the ends. 2. Shape each rope into a circle with about 2-in. of each end overlapping. 3. Twist the ends where they overlap. 4. Flip the twisted ends over the circle; place ends over the edge and pinch under.
Originally Submitted
2/25/2011
0 Out of 5 from
0 reviews
You can add this Southwest Pretzels recipe to your own private DesktopCookbook.