1 1/4 cup flour
1/4 cup parmesan cheese
2 tbl vegetable oil
1/2 cup tomato sauce
1 tbl parsley flakes
1/4 tsp garlic powder
Preheat oven to 350 degrees F.
In a mixing bowl, combine flour, parmesan
cheese, garlic powder and parsley. In a measuring cup, whisk
together the oil and tomato sauce. Add to dry ingredients
and mix well. Add flour if needed. Dough should be
soft, not too dry or it will crumble when rolled. Let dough
stand for about 5 minutes. Sprinkle cutting board with corn
meal. Take small balls of dough and roll into ropes about 8
inches long. Ropes will be lightly coated with corn
meal. Take each rope and tie into a very loose knot to form
pretzels. Place on sprayed cookie sheet. Chill in
refrigerator for 45 minutes. Bake for 20 minutes.
Reduce heat to 200 degrees and bake for 1 hour longer.
Remove from oven and cool on rack. Depending on thickness,
pretzels may be slightly chewy rather than bone hard. Store
in an airtight container and refrigerate.
