Ingredients
- 4 cups flour
- 1 TB sugar
- 1 pkg. yeast
- 1 1/2 tsp. salt
- 1 tsp. dried minced onion
- 1/2 tsp. chili powder
- 1/4 tsp. ground cumin
- 1/4 tsp cayenne pepper
- 1 1/2 cups warm water (120-130 degrees)
- 1 egg, beaten
- Coarse salt
- Mexican cheese sauce
Preparation
Step 1
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, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 16 equal portions; roll each into 15 in. ropes. Cover and let rest 10 minutes longer. Twist into pretzel shapes. Place on greased baking sheets; brush with egg. Bake at 350 for 15 minutes. Brush again with egg; sprinkle with coarse salt. Bake 10-13 minutes longer or until golden brown. Remove to wire racks. Serve pretzels warm with dip. Makes 16 pretzels.
(Shape each rope into a circle with about 2 in. of each end overlapping. Twist the ends where they overlap. Flip the twisted ends over the circle; place ends over the edge and pinch under.)