Rating: 4 stars
21 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0

An egg wash gives our doughy pretzels the perfect crispy exterior. Dunk in cheese sauce or mustard for a snack that's better than the ballpark version.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

35 mins
5 mins
1 hr
10 mins
1 hr 50 mins
8 pretzels


Ingredient Checklist


Instructions Checklist
  • In a small saucepan heat and stir milk, the 1/4 cup water, and the sugar over low heat until warm (110°F to 115°F). Pour into the large bowl of an electric mixer that has a dough hook. Sprinkle with yeast; let stand about 5 minutes or until foamy. Add 2 1/3 cups of the flour, the butter, and the 1 1/4 teaspoons salt. Using the electric mixer fitted with the dough hook, beat on low speed for 2 to 3 minutes or until combined, scraping sides of bowl occasionally. Beat on medium-low speed for 8 to 10 minutes or until a soft dough forms. (The dough should pull away from the sides of the bowl but still be slightly sticky. If it is too sticky, beat in the additional flour.)

  • Turn out dough onto a clean, dry work surface. Knead a few times by folding and pressing dough, turning dough to knead uniformly; shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).

  • Preheat oven to 450°F. Lightly grease a large baking sheet; set aside.

  • Punch down dough. Turn out onto a clean, dry work surface. Divide dough into eight portions. Roll and stretch each portion into a 30-inch-long rope. (If the dough seems tight and does not want to stretch, cover and let rest about 10 minutes or until it relaxes.)

  • To shape each pretzel, form each rope into a U-shape. Cross the ends over each other twice, then lift the ends across to the bottom of the U-shape (to form a pretzel shape); press to seal.

  • In a deep bowl or pot slightly larger than each pretzel stir together the 3 cups hot water and the baking soda. Using a slotted spoon, lower pretzels, one at a time, into baking soda mixture for 10 seconds. Remove pretzels and place on paper towels to blot the bottoms dry. Arrange pretzels 2 inches apart on the prepared baking sheet.

  • In a small bowl combine egg yolk and the 1 tablespoon cold water. Brush pretzels with egg yolk mixture. If desired, sprinkle with coarse salt. Bake for 10 to 12 minutes or until deep golden brown. Cool slightly on a wire rack; serve warm.


You can order salt for pretzels from online sources such as amazon.com.

Nutrition Facts

191 calories; fat 4g; cholesterol 33mg; saturated fat 2g; carbohydrates 32g; mono fat 1g; insoluble fiber 1g; sugars 4g; protein 6g; vitamin a 169.4IU; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 2.5mg; folate 91.7mcg; vitamin b12 0.2mcg; sodium 862mg; potassium 89mg; calcium 38mg; iron 1.8mg.