Saturday, July 17, 2010

Honey Crunch Soft Pretzels

Honey Crunch Soft Pretzels

1 (11 ounce) can refrigerated soft breadstick dough
1 large egg white
1/4 cup honey
2 T sugar or splenda

Preheat oven to 375. Unroll dough, separating into strips. Roll each strip into a 15-inch rope with tapered ends; twist each rope into a pretzel shape on a baking sheet lined with parchment paper. Combine egg white and honey in a small bowl, stirring with a whisk until frothy. Brush each pretzel with egg white mixture. Sprinkle with sugar. Bake at 375 for 14 minutes or until lightly browned.

Yield: 12 servings (serving size: 1 pretzel).
Per Serving: Cal 101 (12% from fat); Fat 1/3 g (sat 0g); PRO 2.3 g; CARB 20g; FIB 0.4g; CHOL 0 mg; IRON 1 mg; SOD 198 mg; CALC 1 mg

Variation - Garlic-Parmesan Soft Pretzel

Prepare and shape dough according to above directions, substituting 1 pressed large garlic clove for the honey in the egg white mixture and 3 T grated Parmesan cheese for the sugar topping. Coat pretzels with butter-flavored cooking spray. Baked as directed.

Yield: 12 servings (serving size: 1 pretzel)

Per Serving: CAL 80 (19% from fat); FAT 1.7g (sat 0.2g); PRO 2.8g; CARB 12.8 g; FIB 0.3g; CHOL 1 mg; IRON 1 mg; SOD 217 mg; CALC 15 mg

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