Yeast Free Pretzels
2 Eggs, separated
1/4 cup Softened margarine
2 cups Plain flour
Salt and pepper
Milk
Coarse salt
Method
1. In a small bowl beat the egg whites until stiff, but not dry
2. In a separate bowl, beat the egg yolks until lemony
3. In a large bowl work the egg yolks and margarine into the flour with your hands or a spoon
4. Fold in the egg whites and season with salt and pepper to taste
5. Roll out the dough, then slice and shape into pretzels on a greased baking sheet
6. Brush with milk and sprinkle with coarse salt. Bake at 180 for about ten minutes turning once.
Thank you to the Migraine Cookbook for this snack!
1/4 cup Softened margarine
2 cups Plain flour
Salt and pepper
Milk
Coarse salt
Method
1. In a small bowl beat the egg whites until stiff, but not dry
2. In a separate bowl, beat the egg yolks until lemony
3. In a large bowl work the egg yolks and margarine into the flour with your hands or a spoon
4. Fold in the egg whites and season with salt and pepper to taste
5. Roll out the dough, then slice and shape into pretzels on a greased baking sheet
6. Brush with milk and sprinkle with coarse salt. Bake at 180 for about ten minutes turning once.
Thank you to the Migraine Cookbook for this snack!
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