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54
minutes, turning
once. Remove with slotted spoon to paper towels;
let stand a few seconds, then place 1/2 inch apart
on cookie sheet.
4.Beat 1 tablespoon water and the egg white;
brush over pretzels. Sprinkle lightly with coarse
salt.
Bake 20 to 24 minutes or until light golden
brown. Remove from cookie sheet. Cool on
wire rack.
15 pretzels.
Garlic Butter
Mix:
1/4 cup margarine or butter, softened
1/8 teaspoon garlic powder
Herb-Cheese Butter
Mix:
1/4 cup margarine or butter, softened
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh parsley
1/4 teaspoon dried oregano leaves
Dash of garlic salt
Italian Herb Butter
Mix:
1/4 cup margarine or butter, softened
1/2 teaspoon Italian seasoning
Dash of salt
Choco-Banana Spread
Mix:
1/3 cup mashed ripe banana
1/3 cup semisweet chocolate chips, melted