Tuesday, April 14, 2015
Preheat oven to 425˚
1 package dry active yeast
1 ½ cup warm water
1 tbsp sugar
½ tsp salt
3 ½-4 cups flour
1 tbsp water
2 tbsp course salt
Grease two large baking sheets.
In a large bowl , sprinkle yeast over warm water. Stir with rubber spatula until well blended and yeast is dissolved. water temp. should be between 105˚ and 115˚.
With a wooden spoon gradually stir in sugar, salt and enough flour (about 3 ½ cups) until a soft slightly sticky dough forms.
Turn dough onto floured surface. Knead for about 5-7 min., adding another ½ cup of flour if necessary, until dough is smooth and elastic. Dough should not stick to cupboard or hands.
Cut dough in half then cut each half into 6 equal size pieces. With floured hands form a dough rope. Place rope on baking sheet crossing left and right to make pretzel shape.
Continue with remaining dough.
Place 3 inches apart. Enlarge holes by inserting index finger and thumb into holes. This will prevent them from completely closing.
In a small bowl mix egg and tbsp water and wash on pretzels.
Sprinkle with course salt.
Bake 15-20 min. or until golden brown.
Weight Watcher 2 Point Ideas
- 1 hard boiled egg
- 1 tbsp peanut butter
- 2 cups cubed watermelon
- 1/2 cup of juice
- 6 saltine crackers
- 1 cheese string
- 6 vinta crackers (square ones)
- 1 bag of nativa (shoppers) baby choc cookies
- 1 package of Pringles stix any flavour
- 4 twizzlers
- Kashi Granola Bars
- 1 bag of Thinsations chocolate covered Pretzels