Ingredients
4 cups all-purpose flour1 tablespoon sugar1 package (1/4 ounce) quick-rise yeast1-1/2 teaspoons salt1 teaspoon dried minced onion1/2 teaspoon chili powder1/4 teaspoon ground cumin1/4 teaspoon cayenne pepper1-1/2 cups warm water (120° to 130°)1 large egg, lightly beatenCoarse saltSalsa con queso dip
Preparation
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.
Turn onto a floured surface; knead until smooth and elastic, 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.
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 until golden brown, 10-13 minutes longer. Remove to wire racks. Serve pretzels warm with dip.
