Swedish pearl sugar stands in for coarse salt in this sweet take on the soft pretzel.
Ingredients
Makes 12 Servings
1
6
Preparation
Step 1
Line 2 large baking sheets with parchment. Punch down dough; divide into 12 equal pieces.
Step 2
Working with 1 piece at a time and keeping remaining dough covered with a kitchen towel, roll dough on a lightly floured surface into a 17-inch- long rope. Form rope into a U shape. Lift top of left end; fold over or under opposite side; press together gently about two-thirds down from the top of right side. Lift right end up, fold over, and press in or tuck under, forming a pretzel shape. Repeat with remaining dough. Divide pretzels between sheets, spacing about 2 inches apart. Loosely cover with plastic wrap or a kitchen towel. Let dough rise in a warm, draft-free area until slightly puffed but not doubled in size, 30–45 minutes.
Step 3
Meanwhile, arrange racks in upper and lower thirds of oven; preheat to 375°. Beat egg white and 2 tsp. warm water in a small bowl. Brush each pretzel all over with egg wash, then sprinkle each with 1/2 Tbsp. pearl sugar.
Step 4
Bake for 10 minutes; rotate baking sheets and continue baking until pretzels are golden, 6–8 minutes longer. Let pretzels cool on a wire rack.
Step 5
Serve warm or at room temperature.
Nutrition Per Serving
Leave a Review
Reviews (41)
Back to TopWhile these turned out delicious, they are NOT pretzels! They are more like a soft sweet bread. A classic pretzel recipe uses a baking soda bath and a tougher dough to make that nice chewy texture. I used this recipe to make cinnamon sugar "pretzel" sticks, and while they still turned out lovely, I was a bit disappointed that they were more of a sweet bread stick and not a pretzel texture. That being said, I would use the sweet dough recipe again, just not as a pretzel - more likely in a morning bun or cinnamon roll.
Anonymous
10/17/2020