Baked Bread Pretzels

Baked Bread Pretzels

Class Recipes



  • 1 packet dry yeast
  • 1 cup warm water (should feel like temperature of your bath)
  • 1 tsp. salt
  • 3 cups flour
  • 1-2 Tbsp. virgin olive oil
  • 1 egg white
  • 2 tsp. water
  • 2 Tbsp. each assorted coatings: grated Parmesan cheese, sesame seeds, poppy seeds, dried oregano leaves


In the bowl of an electric mixer, dissolve the yeast in water and let stand 5 minutes.

Add the salt, flour, and olive oil and mix until the dough forms a ball.

Turn the dough out onto a surface dusted with flour and knead briefly until smooth.

Lightly oil a large mixing bowl and turn the dough in the bowl to coat. Cover with a damp dish towel or plastic wrap and let the dough rise in a warm, draft-free area for 1 hour, or until double in size.

Preheat oven to 450 degrees. Spray baking sheets with cooking spray.

Punch down the dough and place on a surface dusted with flour. Knead for about 10 minutes.

Divide dough equally into 16 pieces; roll each piece between hands to form a rope, 7 to 10 inches long. Place on cookie sheet; form into desired shape (heart, pretzel, loops, etc.)

Beat together egg white and water in small bowl until foamy. Brush onto dough shapes; sprinkle each shape with 1 ½ teaspoons of one of the coatings.

Bake until golden brown, about 11 minutes. Serve warm or at room temperature.


Equipment needed: Measuring cups and spoons, Large mixing bowl-2, Small mixing bowl, Electric mixer, Wooden spoon, Pastry bench, Whisk, Safety grater, Pastry brush, Baking sheet(s), Non-stick cooking spray, Plastic wrap.

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