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Everything Pretzels

Active Time: 20 minutes • Total Time: 30 minutes • Makes: 16 pretzels

1 Schnucks egg
4 teaspoons dried minced garlic and/or onion
4 teaspoons poppy seeds
4 teaspoons white sesame seeds
2 teaspoons caraway seeds
2 teaspoons kosher salt
2 packages (11 ounces each) Schnucks refrigerated breadstick dough

1. Preheat oven to 400°F. Line 2 large cookie sheets or rimmed baking pans with parchment paper or nonstick foil. In small bowl, with fork, beat egg. In cup, combine garlic, poppy seeds, sesame seeds, caraway seeds and salt.

2. Working with 1 piece of breadstick dough at a time, on work surface, roll dough into a 20-inch-long rope. Hold ends of rope between thumb and forefinger of each hand; loop dough away from you, and cross 1 end over the other with about 2 inches of each end overhanging. Twist overhanging ends together twice, then fold ends down towards you and press the ends of each rope onto the center side of outside loop to make 3- to 4-inch round pretzel. Transfer pretzel to prepared baking pan. Repeat with remaining pieces of dough, placing 8 pretzels, about 1 inch apart, on each cookie sheet. Brush pretzels with some egg; sprinkle 1 teaspoon seed mixture over pretzels.

3. Bake pretzels 10 to 12 minutes or until golden brown, rotating pans between upper and lower racks halfway through baking.

Each pretzel: about 120 calories, 3 g total fat (1 g saturated),13 mg cholesterol, 525 mg sodium, 20 g carbohydrate,
1 g fiber, 4 g protein

Cook’s Wisdom

If desired, recipe can be cut in half.

To make breadsticks, unwind and twist dough as label directs; sprinkle with seed mixture and bake as directed in step 3.

To freeze pretzels, prepare as directed through step 2. Cover pretzels with plastic wrap and freeze at least 3 hours or until firm. Transfer pretzels to freezer-safe zip-tight plastic bag; freeze up to 1 month. Bake frozen pretzels at 400°F 12 to 13 minutes or until golden brown.