Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 89.7
- Total Fat: 0.7 g
- Cholesterol: 13.2 mg
- Sodium: 88.3 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 1.6 g
- Protein: 3.1 g
View full nutritional breakdown of Guys Pretzel Twists calories by ingredient
Guys Pretzel Twists
Submitted by: SHELBSYDIntroduction
I saw this in the Food Network Magazine and I had to calculate it out, not to bad for a pretzel, under 100 calories, but can you eat just one? Add other toppings or stuff with your favorite goodies. I saw this in the Food Network Magazine and I had to calculate it out, not to bad for a pretzel, under 100 calories, but can you eat just one? Add other toppings or stuff with your favorite goodies.Number of Servings: 28
Ingredients
-
1.5 Tbsp. of dry active yeast
1 Tbsp. agave nectar
2 1/2 cups of whole wheat flour
2 3/4 cups of all purpose flour, plus more for dusting
1 tsp of sea salt
2 large eggs
Course salt or other toppings
Directions
1. Mix 1/2 cups of warm water (110 - 115 degrees), the yeast & agave in a bowl. Set aside 5 minutes.
2. In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups of all purpose flour and sea salt. Add 1 egg and the yeast mixture and pulse for 10 second intervals until dough come together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equals portions; cover with a clean towel.
3. On a floured board, roll out one piece of dough into 14 x 11 inch rectangle, 1/4 inch thick, with a shorter side facing you.
4. To make plain pretzels, cut the dough rectangle into seven 11 x 2" strips.
5. One at a time, pinch the cut long edges of each strip together and roll into a 12" rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them towards each other, forming a "U" shape, then cross the left end over the right end to make pretzel shape. Cross the left end over the right again to make a twist in the middle. Repeat with the remaining dough, spacing the pretzels 3" apart. Set aside for 10 - 15 minutes; preheat oven to 475 degrees.
6. Beat the remaining egg in a bowl; brush the pretzels with egg; sprinkle with salt or other toppings. Bake 16 to 18 minutes.
Number of Servings: 28
Recipe submitted by SparkPeople user SHELBSYD.
2. In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups of all purpose flour and sea salt. Add 1 egg and the yeast mixture and pulse for 10 second intervals until dough come together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equals portions; cover with a clean towel.
3. On a floured board, roll out one piece of dough into 14 x 11 inch rectangle, 1/4 inch thick, with a shorter side facing you.
4. To make plain pretzels, cut the dough rectangle into seven 11 x 2" strips.
5. One at a time, pinch the cut long edges of each strip together and roll into a 12" rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them towards each other, forming a "U" shape, then cross the left end over the right end to make pretzel shape. Cross the left end over the right again to make a twist in the middle. Repeat with the remaining dough, spacing the pretzels 3" apart. Set aside for 10 - 15 minutes; preheat oven to 475 degrees.
6. Beat the remaining egg in a bowl; brush the pretzels with egg; sprinkle with salt or other toppings. Bake 16 to 18 minutes.
Number of Servings: 28
Recipe submitted by SparkPeople user SHELBSYD.
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