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