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Recipe Tags: 30 Minutes Or Less Time To Make Course Cuisine Preparation Occasion North American Healthy Breads Lunch American Canadian Oven Finger Food Kid Friendly Low Fat Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Equipment Number Of Servings Presentation

Fat Free Soft Pretzels

Years ago my daughter brought this recipe home from school to do as a project. I just came across it again and couldn't help but remember the fun she had making it (needed a bit of help with the boiling water and oven). They turned out good too, including the ones she made with silly shapes.

Steps

Dissolve the yeast in the 1 / 8 c warm water.
Stir in the 1 1 / 3 c warm water and brown sugar.
Slowly mix in the flour.
Knead dough until it is stretchy and smooth.
Grease two large cookie sheets.
Preheat oven to 475 degrees f.
Fill a 2-3 quart saucepan half full of water.
Add 1 tablespoon of baking soda for every cup of water.
Bring to a boil.
Talk a golf-ball size piece of dough and roll into a rope as thich as your thumb.
Bend into a u-shape , cross ends , twist crossed ends making a full turn , then fold the ends back toward the middle of the u.
Press ends into dough firmly.
Should be the familiar pretzel shape.
Other shapes also work.
Lower pretzel in boiling water for 30 seconds , remove from water and place on greased cookie sheet.
Sprinkle with coarse or kosher salt.
Repeat until all the dough has been used.
Bake for 8 minutes or until golden.

Ingredients

water, active dry yeast, brown sugar, flour, coarse salt, baking soda