Safe handling instructions: do not eat or play with raw dough; Wash hands, utensils and surfaces after handling.

safe handling instructions: raw flour is not ready-to-eat and must be thoroughly cooked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; Wash hands, utensils and surfaces after handling.

storage instructions: store in a clean, cool and dry area away from strong odors. For longer shelf life, store in a refrigerator or freezer.

sweet cinnamon soft pretzels - ingredients: 2-3/4 cups unbleached all purpose flour fc, 1 packet (1/4 oz.) quick rise yeast fc, 2 tablespoons sugar fc, 1 tsp salt fc, 1 cup water, 4 tbsp butter, divided fc, 2 cups hot water, 1/4 cup baking soda fc, 3 tbsp coarse sugar, 1 tsp cinnamon fc. Preparation instructions: combine 1-1/2 cup flour, yeast, sugar and salt in a large mixing bowl. Combine 1 cup water and 2 tbsp butter in a small bowl; Heat in microwave 20 to 30 seconds or until temperature registers between 120°f to 130°f degrees on an instant read thermometer. Add water and butter mixture to flour, beat 2 minutes using an electric mixer on low speed, scraping down sides after 1 minute. Stir in 1 cup flour until well blended. Turn dough out onto a lightly floured surface using only enough of the remaining flour to prevent sticking, dough should be soft. Knead about 5 minutes until smooth and elastic. Coat a deep bowl with non-stick cooking spray; Place dough in bowl and coat top of dough lightly with cooking spray. Cover with plastic wrap and allow to rise 30 minutes, until doubled in bulk. Preheat oven to 425°f. Combine 2 cups hot water and baking soda in a shallow bowl. Line a tray with paper towels. Cover 2 baking sheets with parchment paper and coat paper with non-stick cooking spray. Melt remaining butter in a small bowl. Pat dough into a 12-inch round on a lightly floured surface; Cut into 8 equal wedges. Roll each wedge into a 24-inch rope and shape into a pretzel. Repeat until all pretzels are shaped. Dip each pretzel into baking soda water; Pat bottom dry on paper towels and place 4 on each baking sheet. Bake 8 minutes. Brush pretzels with butter and sprinkle with coarse sugar and cinnamon; Continue baking 2 to 3 minutes or until golden brown. Cool on wire rack. Yield: 8 pretzels fc = food club brand

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Enriched Unbleached Wheat Flour (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enzyme.