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Big Pretzels - Revised

Submitted by: Mary on 10/02/2004
5020 views
2.61 avg rating
192 votes
 
 
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Ingredients

1 package Atkins Country White Bread Mix
6 tablespoons olive oil, divided
3/4 teaspoon kosher or coarse salt

Directions

Lightly coat 2 baking sheets with cooking spray; set aside.



Prepare bread mix according to package directions, using 5 tablespoons olive oil.



Divide dough in half; roll each into a 16- by 8-inch rectangle. Fold the dough into quarters and transfer to prepared cookie sheet. Unfold and reshape, if needed; cover with a sheet of oiled plastic wrap. Repeat with remaining dough. Let rise in a warm, draft-free place until almost doubled in bulk, about 1 hour.



Using a pizza wheel, cut each rectangle in half crosswise, then cut each half lengthwise into strips 3/4 inches wide and 8 inches long. (You should have 48 strips, transfer the strips to the baking sheet and pinch ends to the center to form a pretzel, pressing ends for a crimped effect. You can also twist the strips (like cheese straws) and place on the sheet. Cover with oiled plastic wrap and let rise in a warm, draft-free place until almost doubled in bulk, about 1 hour.



Heat oven to 425

Servings

48

Calories

1.5

Time to prepare

30 minutes (not including rise time)

Difficulty

Easy
 

Comments

Serve with dijon mustard or low carb cheese sauce.
 
 
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