Southwest Pretzels

Ingredients

4 cups flour
1 tablespoon sugar
1 package (1/4 ounce) quick-rise yeast
1 1/2 teaspoons salt
1 teaspoon dried minced onion
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/2 cups warm water (120° to 130°)
1 large egg, lightly beaten
Coarse salt
Salsa con queso dip


Method

1. In a large bowl, combine 2 cups flour, sugar, yeast, salt, minced onion and
spices. Add water. Beat just until moistened. Stir in enough remaining flour
to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 4-6
minutes. Cover and let rest for 10 minutes. Divide dough into 16 equal
portions; roll each into a 15-in. rope. Cover and let rest 10 minutes longer.

3. Twist into pretzel shapes. Place on greased baking sheets; brush with egg.
Bake at 350° for 15 minutes. Brush again with egg; sprinkle with coarse salt.
Bake 10-13 minutes longer or until golden brown. Remove to wire racks.
Serve pretzels warm with dip.