|Nutritional Guidelines (per serving)|
|Servings: 16 pretzels (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Soft pretzels are a favorite snack, but when made at home, they require a lot of time and effort, as well as yeast as one of the ingredients. These soft pretzels are made without yeast, don't require rising time, and are simply kneaded, shaped, and baked. They may not have that signature yeasty, buttery taste we find at the shopping mall kiosk, but the cheese makes up for it, offering an added layer of flavor.
Preheat the oven to 400 F. Lightly grease 2 baking sheets.
Combine the flour, baking powder, salt, and sugar in a medium bowl; cut in the margarine with a pastry blender until the mixture resembles coarse meal.
Add the cheese and milk, stirring until the dry ingredients are just moistened.
Turn the dough out onto a lightly floured surface and knead about 12 times.
Divide the dough in half and roll each half into a 12 x 8-inch rectangle.
Cut the dough lengthwise into eight 1-inch strips.
Twist each strip into a pretzel shape. Brush with the beaten egg and sprinkle with the coarse salt.
Place the pretzels on the greased baking sheets and bake for 15 minutes or until golden brown.
Cool for a few minutes on wire racks. Serve pretzels warm.