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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.

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  • Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

  • Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.

  • Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

158 calories; 1.8 g total fat; 17 mg cholesterol; 676 mg sodium. 30.4 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/09/2013
Two things: 1. For me, the amount of flour is excessive, so I would only add a little as I go otherwise I believe you will end up with a very stiff, unworkable dough. 2. The baking time was much more than listed on the recipe, so adjust the time according to your oven as every oven is different. But, having said that, how could you not enjoy homemade pretzels? Read More
(32)

Most helpful critical review

Rating: 3 stars
02/17/2013
I have perfected this recipe already. My recipe changes are as follows. I do not use shortening at all. Another tip to better pretzels is heat a pot of boiling water. I use an upside down cookie sheet with paper and after the dough raises I put the Pretzels in a bath of boiling water and baking soda for about 10 to 30 seconds. Then I put them on the parchment paper and brush them with egg whites and salt them and bake at a higher temperature of 425 to really get a crunchy and chewy pretzel. Read More
(73)
35 Ratings
  • 5 star values: 18
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/09/2013
Two things: 1. For me, the amount of flour is excessive, so I would only add a little as I go otherwise I believe you will end up with a very stiff, unworkable dough. 2. The baking time was much more than listed on the recipe, so adjust the time according to your oven as every oven is different. But, having said that, how could you not enjoy homemade pretzels? Read More
(32)
Rating: 3 stars
02/17/2013
I have perfected this recipe already. My recipe changes are as follows. I do not use shortening at all. Another tip to better pretzels is heat a pot of boiling water. I use an upside down cookie sheet with paper and after the dough raises I put the Pretzels in a bath of boiling water and baking soda for about 10 to 30 seconds. Then I put them on the parchment paper and brush them with egg whites and salt them and bake at a higher temperature of 425 to really get a crunchy and chewy pretzel. Read More
(73)
Rating: 4 stars
02/09/2013
Two things: 1. For me, the amount of flour is excessive, so I would only add a little as I go otherwise I believe you will end up with a very stiff, unworkable dough. 2. The baking time was much more than listed on the recipe, so adjust the time according to your oven as every oven is different. But, having said that, how could you not enjoy homemade pretzels? Read More
(32)
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Rating: 5 stars
06/25/2013
Loved these pretzels!! Much easier to make than I expected. Only thing I changed was I didn't use shortening. Highly recommend Read More
(20)
Rating: 2 stars
01/30/2014
Wayyy too much flour. They taste ok but they're not very attractive. Dough separates when trying to roll out. Read More
(8)
Rating: 4 stars
02/24/2016
Very easy recipe. I was a bit surprised when mixing the yeast in warm water that you are not required to let it foam for 10 minutes. These tasted wonderful. The only thing I changed after reading reviews was the amount of flour. I only added 3 cups. Dough came out perfect. Instead of shortening I melted 1 tablespoon of butter. I WILL be making these again! Read More
(7)
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Rating: 4 stars
03/04/2013
Yummy!! The kids loved to help me on these. They were fun to make and tasted great. Read More
(6)
Rating: 5 stars
03/20/2016
This recipe is perfect just as it is I've made it multiple times. Stick to the ingredients and you shouldn't have any problems if you substitute ingredients then I can't really say. I use vegetable shortening. Main thing I'd like to point out is to make sure you MELT THE SHORTENING! I was moving pretty quick cooking other things etc. and I didn't melt the shortening the dough was impossible and I thought I added too much flour. Also I wouldn't use packed cups of flour I just scooped out rough cups of flour with out packing them and everything comes out excellent. Great recipe! Read More
(3)
Rating: 4 stars
08/15/2014
Don't use eggs!!! They pooled around the bottem then started to burn making a horrible taste and smell. Other than that they were great! They had a hard crust which I didn't really like but it wasn't bad. Will try making a moister dough to avoid the crust and putting butter on instead of eggs. Yummy! Read More
(3)
Rating: 5 stars
12/03/2014
Have made this recipe several times everyone loves them! I did make a couple of changes I added a cup of my sourdough start i made from the receipe on this site mines about 6 months old. I cut mine into bite size pieces. I also started using honey instead of the sugar. Read More
(3)