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Chocolate Havanese

Puppy pretzels


  • 1 & 1/4 cup flour (315ml)
  • 1/4 cup parmesan cheese (60ml)
  • 2 Tbsp. vegetable oil (30ml)
  • 1/2 cup tomato or pasta sauce (125ml)
  • 1 Tbsp. parsely flakes (15ml)
  • 1/4 tsp. garlic powder (1ml)
  • mixing and baking instructions

    In a mixing bowl, combine dry ingredients, 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 (20cm) 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 at 350 degrees for 20 minutes. Reduce heat to 200 degrees and bake for 1 hour longer. Remove from oven and cool on rack. Depending on thickness, these pretzels may be slightly chewy rather than bone hard. They should be stored in the refrigerator.