Easy Soft Pretzels
Ingredients
Directions
Shape
Unroll the pizza dough onto an 18‑inch piece of lightly floured waxed paper.
Roll the dough into a 16‑by‑10‑inch rectangle.
Cut the dough lengthwise into ten 1‑inch‑wide strips.
Shape each strip into a circle, overlapping about 4 inches from each end and leaving the ends free.
Take one end of the dough in each hand and twist at the point where the dough overlaps.
Carefully lift each end across to the edge of the circle opposite it. Tuck the ends under to seal.
Place the pretzels 1 inch apart on an ungreased baking sheet.
Glaze and bake
Stir together the egg and water. Brush the pretzels with the egg mixture.
Sprinkle the pretzels with sesame seed, poppy seed, coarse salt, garlic salt, or onion salt.
Bake in a 350‑degree oven for 15 to 17 minutes or until golden. Serve warm.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Pizza dough
- Provides the chewy, elastic structure that holds the twisted shape while baking.
- Egg
- Gives the glaze a sheen and promotes even browning in the oven.
The step that matters
Twisting the strips. The dough must be twisted where it overlaps and the ends sealed firmly, or the shape can unravel or open during baking. Handle gently so the strips keep their elasticity and do not tear.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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