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Honest Pretzels

Source: Honest Pretzels
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  This recipe makes 16 pretzels.
These handmade pretzels are way more interesting than the store-bought kind: They're chewy on the outside, and soft and tender on the inside - and you get to make them any shape you want! Honest Pretzels are especially good when eaten warm, soon after baking.
1/2 recipe Basic Yeasted Dough
Can of vegetable oil cooking spray or canola oil
Flour, as needed, for handling the dough
Water, for spritzing
Salt, regular or kosher (optional)
Honest Pretzels Recipe at
Time: After the Basic Yeasted Dough is made and has risen, these take about 1 hour, start to finish.

You Will Also Need:
  • Large, wide pot for the water
  • Brush for painting the baking tray with oil (if using oil)
  • Baking tray
  • Scissors or pastry cutter
  • Table with board or countertop ("work area")
  • A 12-inch ruler for measuring dough
  • Slotted spoon
  • Spray bottle filled with clean water
  • Timer with a bell
  • Spatula or tongs for handling the pretzels
  • Plate

Ask an Adult for Help with:
  • Filling the pot with water and putting it on the stove
  • Heating the water
  • Turning on the oven
  • Putting the pretzels in and taking them out of the hot water
  • Putting the tray in the oven
  • Turning the pretzels over and spraying them during baking
  • Taking the pretzels out of the oven and putting them on a plate to cool

Note to the Adult:
The water in the pot should be at least 3 inches deep. Bring it to a boil and then lower the heat so it is simmering very gently when you add the pretzels.

If you have any Pretzels left over, heat them in an oven or toaster oven right before eating so they'll taste fresh.

Recipe reprinted by permission of Ten Speed Press. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   This recipe makes 16 pretzels.
Calories: 56
Fat. Total: 1g
Protein: 2g
Carbohydrates, Total: 10g
Sodium: 91mg
% Cal. from Fat: 16%
Cholesterol: 2mg
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