Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Place an oven rack in the center of the oven.
  2. Preheat the oven to 425 degrees.
  3. Spray the 2 baking sheets with the cooking oil.
  4. Pour the warm water into a large mixing bowl, sprinkle yeast over the water and let stand for about 5 minutes.
  5. Stir until completely dissolved.
  6. Add sugar, table salt, and 1 cup of flour; stir until blended.
  7. Add 2 more cups of flour a 1/2 cup at a time, stirring to blend after each addition.
  8. The dough should be well blended.
  9. Sprinkle some flour over a clean kitchen surface or board.
  10. Turn the dough onto the floured surface. Knead until the dough is smooth and elastic, sprinkling with flour if the dough is sticky.
  11. Pull the dough into 12 equal pieces.Roll 1 piece into a rope about 15 inches or any length you desire, depending on the size of the heart you want to make. Put the pretzel on a baking sheet and continue with the remaining dough.
  12. Beat the egg in a small bowl and add 1 tablespoon of water.Beat together.
  13. Brush the egg wash over each pretzel using a pastry brush.
  14. Sprinkle the coarse salt over the pretzels with your finger.
  15. Bake until golden brown, about 15-20 minutes.
  16. Allow to cool on a baking rack before serving.

Reviews

(2)
Most Helpful

Awesome! I have another simular recipe which calls for yeast to foam with sugar in warm water, rather than mixing water, yeast, sugar,1 cup flour together right out of the gate. I also use just egg whites and salt to taste after cooking with a light mist of water to make the Kosher salt stick. This salting procedure works better with warm pretzels. This recipe is a crowd pleaser and the kids love rolling their own pretzels.

dean May 02, 2009

What an awesome recipe. I let them rest for an hour before rolling out.. The lack of response from the reviewers (aka my friends) meant only that their mouths were full. Thank you so much for sharing this. Ps. Kneading the dough is 99 percent of the fun!

RecipeLeech March 10, 2009

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