Italian Parmesan Pretzels

MAKES: 10 SERVINGS
SERVING SIZE: 1 PRETZEL EACH
PREP: 15 MINS
RISE: 20 MINS
BAKE: 15 MINS TO 18 MINS 400°F

 

 

 


Ingredients

1 pound frozen whole wheat bread dough, thawed

2 tablespoons grated Parmesan cheese

2 teaspoons dried Italian seasoning, crushed

1/4 teaspoon garlic powder

1/4 cup light butter with canola oil, melted


Directions
  1. Line a baking sheet with parchment paper; set aside. Divide dough into 10 equal portions. Roll each portion into a 15-inch-long rope. To shape each pretzel, hold one end of a rope in each hand and form a U-shape. Cross the ends over each other and then twist. Then lift the ends across to the bottom of the U-shape; press to seal. Arrange shaped pretzels on the prepared baking sheet. Cover with waxed paper; let stand in a warm spot for 20 minutes.
  2. Preheat oven to 400 degrees F. In a small bowl stir together Parmesan, Italian seasoning, and garlic powder. Brush pretzels evenly with half of the melted butter then sprinkle with the Parmesan mixture.
  3. Bake for 15 to 18 minutes or until browned. Transfer baking sheet to a wire rack. Drizzle pretzels with the remaining melted butter. Serve warm or cool completely on baking sheet on a wire rack.
From the Test Kitchen
TO MAKE AHEAD:

Layer cooled pretzels between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.


Nutrition Facts (Italian Parmesan Pretzels)

Per serving: 141 kcal , 4 g fat (1 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 3 mg chol. , 303 mg sodium , 22 g carb. , 2 g fiber , 0 g sugar , 6 g pro.