Recipe by Redneck Epicurean
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.
Top Review by juniperwoman
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!
- 1 (11 ounce) can refrigerated breadstick dough
- 1 egg white
- kosher salt, for dipping
Directions See How It's Made
- 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!