Do the Twist!
Calling all pretzel lovers! This recipe was adapted from Pretzel Making at Home by Andrea Slonecker. Here's how to take this classic and give it—ahem—a twist in your own kitchen.
Form the dough into a U shape with the tips pointing up.
Take the left tip and press it to the right side at 4 o'clock.
Take the right tip and press it to the left side at 8 o'clock.
Roll with It!
Shape the dough into 8-inch buns, plump in the center and tapered at the ends.
Customize your pretzels and rolls with these fun add-ons. Click on to see how to top your pretzels before baking them.
A coating of coarse salt is tried and true. Don't forget the mustard!
Sprinkle on a combo of flaxseeds, poppy seeds, sunflower seeds and pepitas for a crunchy bite.
Bacon & Cheddar
Grated cheddar and crumbled bacon adds a breakfast spin to doughy pretzels.
Caraway seeds and coarse salt gives pretzels a rye bread flavor.
Add coarse salt, garlic, salt, sesame seeds and poppy seeds for a bagel shop twist.
Cinnamon & Sugar
After baking, brush with melted butter and sprinkle with cinnamon sugar for a sweet treat.