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Peanut Butter Pretzels

What you need: 

1 1/2 cups all-purpose flour
2/3 cup milk substitute
2 tablespoons reduced fat creamy or crunchy peanut butter
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
2 tablespoons sunflower seeds

What you do: 

Heat oven to 400 degrees F. Spray a cookie sheet with nonstick spray. Mix all ingredients in medium bowl until soft dough forms. Knead the dough for one minute (or less, but at least 10 times). Divide dough in half. Roll one half of the dough onto a lightly floured surface and form into a rectangle 8 by 12. Cut into 8 lengthwise 1 strips. Fold each strip over once so that it is narrower. Pinch the edges to seal. Fold into a pretzel shape and place seam side down on the cookie sheet. Repeat with other half of dough. Sprinkle the pretzels with sunflower seeds, then bake in 400 degree oven for 18-25 minutes or until golden brown.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
16
Recipe Category: 

SO HOW'D IT GO?

I replaced the flour with whole wheat, and I didn't have sunflower seeds.  They were really good hot, but I thought they tasted more peanut buttery after sitting in a container on the counter for a couple days.

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The peanut butter would be twice as strong if you left it out of the recipe and used water or something, and then spread it on later. But the peanut butter as a substitute for margarine is a step in a healthier direction.

In mine, I think I omitted the sunflower seeds (couldn't find them) and doubled the peanut butter.

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i dont think these tasted like peanut butter. they do have a hint of PB taste but not enough. i made 8 thick (but small) pretzels

they are good though. the only thing i changed was for the flour i used half whole wheat flour and half whole wheat pastry flour.

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I thought these were good, definitely not pretty (it might have just been me), but they were delicious all the same.

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