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READY IN 1½ hrs

Bread Pretzels

Read Reviews (24)

"This easy to make dough can be shaped into pretzels or long bread sticks." — Joan

Ingredients Edit and Save

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Original recipe makes 1 dozen Change Servings

1 1/2 teaspoons active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 teaspoon white sugar
1/4 teaspoon salt

2 cups bread flour
1 egg, beaten
2 tablespoons kosher salt

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Directions

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
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.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet.
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.
Bake in preheated oven for 12 to 15 minutes, until golden brown.

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PREP 15 mins
COOK 15 mins
READY IN 1 hr 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 05, 2004

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.

—VLYNNR

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Most Helpful Critical Review

Mar 02, 2008

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

—Tim Drexler

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31 Ratings

Jan 05, 2004

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

—MACHINEGUN99

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Feb 24, 2005

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 with kids as it doesn't have any extra steps (like boiling before baking) and yields a yummy result. Good dipped in salsa...mmm...

—RUTHIEROO

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Jun 17, 2004

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 liquor department and get a container of margarita salt. It works just perfect as a substitute for the kosher salt.

—NAN C

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Feb 08, 2011

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

—ybforz

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Jan 04, 2011

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

—lynette

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Oct 22, 2010

Fast, fun and very easy!

—natty

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Nutrition

Calories
91 kcal
5%

Carbohydrates
17 g
5%

Cholesterol
18 mg
6%

Fat
0.8 g
1%

Fiber
0.7 g
3%

Protein
3.5 g
7%

Sodium
1015 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bread Pretzels

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 91
** Calories from Fat: 7

% Daily Value *
** Total Fat 0.8g 1 %
** Saturated Fat 0.2g < 1 %
** Cholesterol 18mg 6 %
** Sodium 1015mg 41 %
** Potassium 38mg 1 %
** Total Carbohydrates 17g 5 %
** Dietary Fiber 0.7g 3 %
** Protein 3.5g 7 %
** Sugars 0.3g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 12 %
** Thiamin 20 %
** Niacin 20 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 31 %

* 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.