These are reminiscent of those large soft pretzels you can buy at the mall. They are delicious with Honey Mustard Dip (page 468) or just eaten as is. This recipe is a multiple-serve recipe that makes 16 to 20 pretzel sticks. The Pretzel Sticks recipe is found in the “All Things Smooth and Crunchy – Crackers, Chips, and Dips” section of the Trim Healthy Mama Cookbook, page 463.
Pretzel Sticks
Description
These are reminiscent of those large soft pretzels you can buy at the mall. They are delicious with Honey Mustard Dip (page 468) or just eaten as is. The Pretzel Sticks recipe is found in the "All Things Smooth and Crunchy - Crackers, Chips, and Dips" section of the Trim Healthy Mama Cookbook, page 463. This recipe is a multiple-serve recipe that makes 16 to 20 pretzel sticks.
Ingredients
Instructions
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Instructions
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Preheat the oven to 350°F. Line a large baking sheet with parchment.
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In a medium bowl, combine the Baking Blend, baking soda, nutritional yeast, and salt, whisking by hand. Add the beaten egg whites, almond milk, and butter flavoring (if using). Stir until the mixture becomes a dough.
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Using 2 to 3 teaspoons’ worth of dough, form little balls and roll them between your hands to shape into sticks 3 to 4 inches long. Lay the sticks on the prepared baking sheet. Brush each stick with a bit of egg white and sprinkle on a little coarse salt.
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Bake the pretzels for 10 minutes, then flip over, brush on more egg white, and sprinkle on a bit more coarse salt. Bake for another 10 minutes.
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For a crunchier pretzel, turn off the oven and let the pretzels remain in the oven to cool slowly.
Note
Recipe Notes
Honey Mustard Dip Recipe Page 468
