Categories:Viewed: 74 - Published at: 4 years ago

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

Method

  • 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:
  • For garlic cheese pretzels:
  • 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.