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Steps
1
Heat oven to 450°F. Spray cookie sheet with cooking spray. Unroll dough on lightly floured work surface. Cut into 3x1/2-inch strips; with hands, roll each strip into rope about 5 inches long. Tie each strip into a knot. Place on cookie sheet.
2
In 4-quart saucepan, heat 5 cups water and the baking soda to boiling. Drop dough knots, 6 at a time, into boiling water. Cook 30 seconds or until dough looks slightly puffy and dimpled. Using slotted spoon, remove knots from water; return to cookie sheet; place about 1/2 inch apart. Brush dough with egg; sprinkle with salt.
3
Bake 10 to 12 minutes or until well browned. Immediately remove to cooling rack. Cool 5 minutes. Serve pretzel bites warm with queso dip.
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Pretzels get their delicious, dark brown crust from being poached or brushed in a high-Ph solution, and in this case, it’s the baking soda added to the water.
It’s handy to keep a kitchen ruler nearby, so you can make sure your dough strips are the right size.
Serve pretzel bites with your favorite mustard for dipping.
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Nutrition Facts
Serving Size:1 Serving
Calories
24
Total Fat
1g
0%
Saturated Fat
0g
0%
Sodium
218mg
0%
Total Carbohydrate
4g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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