What's better than hot, fresh, salty pretzels? Hot, fresh, salty pretzels shaped into letters that spell D-A-D! Or P-A-P-A or T-H-E M-A-N. This pretzel recipe is easy (the dough is ready-made) and kid-friendly (no boiling is involved). We've also included a quick and delicious honey-mustard dip.
Ingredients
- 1-pound loaf frozen white bread dough (such as Rhodes Bake-N-Serv)
- 4 cups warm water
- 1 1/2 tablespoons baking soda
- 1 egg
- 1 tablespoon water
- Coarse salt (Morton coarse kosher salt worked best for us)
- 2 tablespoons melted butter (optional)
HONEY-MUSTARD DIP
- 1/4 cup yellow mustard
- 1 1/2 tablespoons honey
Instructions
- Thaw the bread dough according to the package directions but do not let it rise. Heat the oven to 450°. The dough will be easier to roll if it is at or near room temperature. Using a sharp knife (a parent's job), divide the dough into 8 pieces. Roll each piece into an 18-inch rope on a dry, unfloured surface. If the dough is very elastic and difficult to shape, roll it as best you can, set it aside for 10 minutes, and then try again. Shape the dough into letters, pinching seams tightly.
- In a large bowl, mix together the 4 cups of warm water and the baking soda. In a small bowl, whisk together the egg and 1 tablespoon of water. Lightly spray a baking sheet (2 if needed) with nonstick spray and set aside.
- Carefully dip the dough letters into the baking soda and water mixture and place them on the prepared baking sheet(s). Brush them with the whisked egg and sprinkle with salt. Bake for 9 to 11 minutes or until dark brown. Brush the pretzels with melted butter, if desired. Makes about 8 letters. Serve warm with honey-mustard dip.
- To make the dip, stir together the honey and mustard in a small bowl. Keep the sauce refrigerated until it's needed.
