Himalayan Salt Pretzels

12
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"I received some Pink Himalayan Salt for a present and wondered what to do with it, other than just as regular salt. In looking for Himalayan recipes, I ran into this one - included several ingredients from the Himalayan part of the world = pink salt, honey, mustard and wheat!"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (64 g)
  • Calories 139.4
  • Total Fat - 4.2 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 196 mg
  • Total Carbohydrate - 23.3 g
  • Dietary Fiber - 3.4 g
  • Sugars - 1.6 g
  • Protein - 4.3 g
  • Calcium - 11.5 mg
  • Iron - 1.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

Mix 2 cups the flour, dry yeast and salt in a large bowl. Stir in warm water, oil and honey. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Step 2

Turn the dough onto a lightly floured surface and knead about 5 minutes or until smooth and elastic. Cover and let rest for 10 minutes.

Step 3

Heat oven to 400 degrees F and grease a cookie sheet.

Step 4

Divide dough into 12 equal parts. Roll each part into a rope about 18 inches long. Twist each rope into a pretzel shape and place on the cookie sheet. Brush pretzels with egg white and sprinkle with coarse sea salt and sesame seeds.

Step 5

Bake about 15 minutes or until pretzels are golden brown and crust is crisp. Immediately remove from cookie sheet to wire rack.

Step 6

Serve warm with mustard, if desired.

Tips & Variations


No special items needed.

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