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Soft Pretzels Recipe

Author: Gretchen Brown, Oxmoor House Healthy Eating Collection, Oxmoor House 2006

Nutrition

Cal/Serving: 136
Daily Value: 7%
Servings: 12

Low-Fat
Vegetarian, Low-Fat-Abs, Sugar-Conscious
Fat1g2%
Saturated1g3%
Trans0g0%
Carbs26g9%
Fiber2g7%
Sugars1g0%
Protein4g9%
Cholesterol3mg1%
Sodium975mg41%
Calcium9mg1%
Magnesium10mg2%
Potassium62mg2%
Iron2mg8%
Zinc0mg3%
Vitamin A30IU1%
Vitamin C0mg0%
Thiamin (B1)1mg38%
Riboflavin (B2)0mg16%
Niacin (B3)3mg15%
Vitamin B60mg3%
Folic Acid (B9)127µg32%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg0%
Vitamin K0µg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
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INGREDIENTS

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 tablespoon sugar
  • 1 cup warm water (100° to 110°)
  • 3 cups all-purpose flour, divided
  • 1 teaspoon salt
  • 1 tablespoon butter, melted
  • Cooking spray
  • 4 cups water
  • 2 tablespoons baking soda
  • 3/4 teaspoon kosher salt, divided

Recipe Details

Prep
Cook
Total Time
Servings 12 servings