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Pantry Pretzels

The Bard's Bar may be known for their performances, but you can't deny the quality of food, either.


Prep time: 10 minutes

Proof time total: 20 minutes

Bake time: 13-16 minutes

Inspired by: Ep. 33: The Bard's Bar


1 1/2 t active dry yeast

3/4 cup warm water

2 t light brown sugar or granulated sugar

1 1/4 t salt

2 cups flour

Egg wash

Coarse salt or cinnamon sugar or no topping!


  1. Put yeast, warm water, sugar, salt, and flour into a large bowl and combine. Using your hands, knead the dough together in the bowl or on a work surface until it forms a smooth, lightly sticky ball (it shouldn't stick to your hands). This could take a few minutes, but you'll see the texture of the dough change as you knead!

  2. Cover the bowl with plastic wrap and allow to rest for 15 minutes.

  3. Prepare baking pan with parchment and pre-heat oven to 425°F.

  4. Divide the dough into four balls and gradually roll into long snakes. It's easiest to do this by putting the dough logs onto a work surface and rolling away and towards you, slowly working your hands out to the edges, then repeating. You can make these logs as thick or thing as you'd like! We made ours pretty thick and the result was glorious little pretzel pillows.

  5. Shape the dough into classic pretzels or any other shape you'd like and allow to rest for five minutes.

  6. Generously brush the dough with egg wash and sprinkle with salt, cinnamon sugar, or bake as is so you can enjoy them as sweet or savory!

  7. Bake for 12-15 minutes until lightly golden brown.

  8. Serve warm with honey butter or mustard dip and enjoy every delicious bite.


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