I found this recipe from Taste of Home. It is a little spicy so if you can't handle spicy foods then this might not be good for you. You can leave out the spicy ingredients and just make regular pretzels and they would still be good.
Southwest Pretzels
Cathy Tang - Redmond, WA
16 Servings Prep: 30 min. + standing Bake: 25 min.
Ingredients
* 4 cups all-purpose 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 egg, beaten (use egg whites or egg substitute)
* Coarse salt
* Salsa con queso dip (omit)
Directions
* 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, 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.
*
* 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. Yield: 16
* pretzels.
*
Nutrition Facts: 1 pretzel (calculated without coarse salt and dip) equals 120 calories, trace fat (trace saturated fat), 4 mg cholesterol, 224 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.
Enjoy!
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Southwest Pretzels
