Eight-Seed Pretzel Triangles

(from Lucianolinda’s recipe box)

Source: Diabetic Recipes mag.

Categories: Appitizers- snacks

Ingredients

  • 1 3/4 to 2 1/4 cups all-purpose flour
  • 1 tsp. active dry yeast
  • 3/4 cup milk
  • 2 tsp. sugar
  • 4 tsp. cooking oil
  • 1/2 tsp. salt 2 tsp. salt
  • 1 egg white, beaten
  • 1 Tbsp. water
  • 1 to 2 Tbsp. mixed seeds, including fennel, coriander, sesame, poppy, caraway, flax, celery and dill seeds

Directions

  1. Stir together 1 cup of the flour and the yeast in a large mixing bowl; set aside. Heat and stir milk, sugar, oil and the 1/2 tsp. salt in a small saucepan until warm (120-130 degrees.). Add milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes, scraping sides of bowl occasionally. using a wooden spoon, stir in as much remaining flour as you can.
  2. Turn the dough out onto a lightly floured surface. knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about 5 minutes total). Shape the dough into a ball. place dough in a lightly greased surface of the dough. Cover; let rise in a warm place until double in size (about 1 hour).
  3. Preheat oven to 475 degrees. Punch dough down; turn out onto a lightly floured surface. Divide dough in half; shape each half into a ball. Cover; let rest 10 minutes. Meanwhile, lightly grease two baking sheets. Roll each half of dough into an 8 × 12-inch rectangle; cut each into 12 long triangles.
  4. Place triangle 1/2 inch apart on prepared baking sheets. (Do not let rise again.) Bake for 4 minutes. Remove from oven; reduce temperature to 350 degrees.
  5. Dissolve the 2 tsp. salt in 2 quarts boiling water; reduce heat. Gently slide pretzels, a few at a time, into simmering water. Simmer 2 minutes, turning once. Remove with a slotted spoon; drain on a wire rack. Place 1/2 inch apart on the baking sheets.
  6. Stir together the egg white and water in a small bowl. Brush pretzels with egg white mixture; sprinkle with seeds. Bake for 20 minutes or until golden brown. Remove and cool on wire racks.

  7. makes 20 pretzels

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