Southwest Pretzels

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
• Coarse salt
• Salsa con queso dip

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.