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     Title: Southwest Pretzels
Categories: Breads, Chilies, Herbs, Vegetables
     Yield: 16 servings

     4 c  A-P flour
     1 tb Sugar
   1/4 oz Env quick-rise yeast
 1 1/2 ts Salt
     1 ts Dried minced onion
   1/2 ts Chilli spice mix
   1/4 ts Ground cumin
   1/4 ts Cayenne pepper
 1 1/2 c  Warm water (125 F/52 C)
     1 lg Egg; lightly beaten
          Coarse salt
          Salsa con queso dip

 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, 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 @ 350 F/175 C for 15
 minutes. Brush again with egg; sprinkle with coarse
 salt. Bake until golden brown, 10-13 minutes longer.
 Remove to wire racks. Serve pretzels warm with dip.

 Recipe by Cathy Tang, Redmond, Washington

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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