Prep 10 mins
Cook 15 mins
I thought that making soft pretzels was beyond my culinary ability for the longest time. After searching for a recipe that was dorm-friendly, we (the gurlz and I) found this on the Pillsbury website. SO easy, SO fast, and SOOOOOO good!. Make these with your kids and let them shape them into cool things.
- 1 (11 ounce) can refrigerated breadstick dough
- 1 egg white
- kosher salt, for dipping
- Preheat the oven to 375 degrees.
- Unroll and separate the dough. Stretch by rolling into a long rope and shape into whatever you desire.
- Place on an ungreased cookie sheet. Beat the egg white until foamy. Brush on pretzels and sprinkle with salt.
- Bake 12-18 minutes or until golden. Serve with melted cheese or mustard.
- NOTE: Use coarse kosher salt only for this recipe. Table salt is too fine and will end up tasting like brine. Eww -- lol!
Amy, I wish you were here to eat these! I will think of you every time I make them. They are fantastic. I tried them three different ways (with ground sea salt, big sea salt, and garlic salt), and the big sea salt was the biggest hit. After making 8 out of the 12 pretzels, I finally figured out a trick--roll the dough out until it's about 12 inches long, and then flip it around as if it is a jump rope veeeeery gently until it is about 22 inches long. If the dough is this long, you will get perfect pretzels!
What a FANTASTIC idea! I made these for my son's baseball 3rd birthday party and these were a complete hit! I was making quite the spread and didn't have time to make pretzels from scratch and this recipe was a godsend....and makes it that much more special b/c they were from Amy. I will be making these again soon..so yummy! Served with recipe#280453 which really took them to the next level. tx!
I was skeptical as I made these, but they came out good. They were more flaky than chewy for a pretzel. Also, they were quite smaller than your run of the mill soft pretzel. Despite that, darn these are tasty!!