SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 92.6
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 3,681.4 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Hard Whole Wheat Pretzel Chips calories by ingredient
Report Inappropriate Recipe

Hard Whole Wheat Pretzel Chips

Submitted by: SONGBUDDHA

Introduction

Hard (but slightly chewy) whole wheat pretzel chips. Perfect for scooping salsa! Makes 13 servings of 15 pretzels per serving.
Original recipe from Garrett's Kitchen calls for filling, but this recipe is just for the pretzels themselves.
Hard (but slightly chewy) whole wheat pretzel chips. Perfect for scooping salsa! Makes 13 servings of 15 pretzels per serving.
Original recipe from Garrett's Kitchen calls for filling, but this recipe is just for the pretzels themselves.

Number of Servings: 13

Ingredients

    14 oz warm water
    1 package (14 g) active dry yeast
    1 tbsp sugar
    .5 tsp salt
    2 3/4 cups flour

    10 cups water
    2/3 cup baking soda
    egg white wash
    1/4 cup salt

Directions

Combine warm water, yeast, sugar, and salt. Mix well and allow to sit until foamy. Pour yeast mixture into a large mixing bowl and add flour, a bit at a time, to form a dough. Once the dough does not stick to the sides of the bowl, turn out onto a floured work surface and knead for 5-10 minutes, adding flour as needed to prevent the dough from sticking. Form the dough into a ball, place in an oiled bowl, cover with a dish towel and allow to rise in a warm place until doubled in size, about 1 hour.

Heat oven to 450 F. divide the dough into quarters and roll, one quarter at a time, into a 1/6′’ sheet. Cut the dough sheet into 1.5′’ squares.

Heat the water and baking soda in a deep sauté pan. Poach the pretzel nuggets for 30 seconds. The alkali water causes the dough to gel immediately on the outside of the pretzel, ensuring a rich brown, shiny, and crunchy crust. Remove from poaching liquid, arrange on a prepared baking sheet, brush with egg wash, and sprinkle generously with salt. Bake for 10 minutes or until deep brown and crispy. Allow to cool and enjoy.

Makes 13 servings of 15 pretzels per serving.

Number of Servings: 13

Recipe submitted by SparkPeople user SONGBUDDHA.





TAGS:  Snacks | Snack | Snacks Snack |

Great Stories from around the Web


Rate This Recipe