Ingredients
- 1 loaf frozen white bread dough, thawed (recommended: Bridgford)
- Flour, for dusting surface
- 1 egg, beaten
- 1/2 cup coarse salt
- Topping options, recipes follow
Directions
Divide dough into 14 pieces. On a lightly floured surface, roll each piece of dough into a 16-inch rope, and then form into a pretzel shape. Transfer dough to the refrigerator until ready to boil.
Preheat oven to 400 degrees F.
In a large pot, bring 4 quarts of water to a boil. Add pretzels, 3 at a time, and cook until pretzels rise to the surface, about 2 minutes. Remove and drain on paper towels. Arrange pretzels 3 inches apart on buttered sheet pans. Brush with beaten egg. Sprinkle with coarse salt or with choice of toppings. Bake for 15 to 20 minutes or until browned.
Topping Options:
1/2 cup finely grated Parmesan
1 teaspoon garlic powder
Roll out dough into ropes, form into pretzels, and poach as directed above. Arrange on buttered sheet pans, brush with beaten egg, as directed above. Sprinkle with Parmesan and garlic powder. Bake for 15 to 20 minutes or until browned.
For cinnamon pretzels:
1/2 cup powdered sugar
1 tablespoon ground cinnamon
1/4 cup honey
In a small bowl, combine powdered sugar and cinnamon with 1 to 2 tablespoons water (enough water to make a glaze). Set aside. Roll out dough into ropes, form into pretzels, and poach as directed above. Just before baking, brush pretzels with honey. Remove pretzels from oven, and while still warm, brush with cinnamon-sugar glaze
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By stephbliss1
Williston,
on March 01, 2010
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I had bought all of the fixins to make home made pretzels, then I saw the recipie, and decided to "Cheat" a little..The came out terrific!! We brushed them with a little melted butter after they were cooked, and they taste like the ones in the mall!! My 6 year old who doesn't like ANYTHING new LOVED them!!! (Awesome to make soft pretzel nuggats too if you have a hard time rolling the dough out!!
By jayykaye_10309871
winchester, TN
on May 03, 2008
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i like to do things the easy way and this is the easiest. thanx
By mmtb05_10202028
Nashua, NH
on April 12, 2008
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I found the recipe to be difficult! It is almost impossible to roll out the pizza dough into 16 inch ropes and when draining the pretzles on paper towles you need to take them right off or they will stick. I also wasn't impressed with the tase I know it's pizza dough, but I would rather make pretzle dough and have it taste right then tasting like a piece of pizza crust in the shape of a pretzle.
Read all 36 reviews