Bread Pretzels

Bread Pretzels

26

"This easy to make dough can be shaped into pretzels or long bread sticks."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 30 m servings 91 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 1015 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine yeast mixture, sugar, salt and 1 cup flour; beat well. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough is formed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in volume.
  3. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet.
  4. Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll pieces out into long sticks and form into pretzel shape. Place pretzels on prepared baking sheet. Brush with beaten egg and sprinkle with kosher salt.
  5. Bake in preheated oven for 12 to 15 minutes, until golden brown.

Reviews

26
  1. 33 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I found the recipe to be very easy and very good, although the prep time was at least 1 hour not the 15 minutes the recipe said.

Most helpful critical review

you forgot one thing, after the shaping , and before the baking , your unbaked pretzels must be poached in baking soda water to get the that pretzel shell and taste

you forgot one thing, after the shaping , and before the baking , your unbaked pretzels must be poached in baking soda water to get the that pretzel shell and taste

I found the recipe to be very easy and very good, although the prep time was at least 1 hour not the 15 minutes the recipe said.

it tastes good but doesnt have that certain pretzleness to it.

For a basic, easy recipe this one is really good! The texture turned out excellent even though I just used all purpose flour (not bread flour). Would be a great pretzel/bread stick recipe to do ...

Excellent recipe! However, we found that by only making 6 pretzels they were much bigger and kids seemed to like that better. NOTE: If you are having a hard time finding Kosher salt, go to the l...

Fast, fun and very easy!

I did pretzel sticks because there wasn't really a whole lot of dough. Tasted alright but not what I was expecting really.

turned out as cracker breadsticks. not bad, but not pretzel at all.

I thought these were very good, but I did dip into baking soda water before cooking. I don't know how it would be possible to get 12 pretzels from this recipe. I was able to get 2 small pretze...