Himalayan Salt Pretzels
Recipe: #26432
July 07, 2017
Categories: Breads, Snacks, Asian, German, Game/Sports Day, Oven Bake, Non-Dairy, Vegetarian, Yeast Rolls Flour, Kosher Dairy, more
"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!"
Ingredients
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 by Step Method
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
No special items needed.