Pretzel Wreaths Recipe

Pretzel Wreaths Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Youngsters love to lend a hand with this recipe. Our two girls help me measure, pour, stir, shape…and, of course, eat the chewy pretzel rounds when they're done! —Roberta Spieker, Fort Collins, Colorado

[X]

Rate Pretzel Wreaths Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pretzel Wreaths Recipe

Prep: 45 min. Bake: 15 min.

Yield: 16 Servings

45 15 60

Ingredients

1 package (1/4 ounces) active dry yeast
1-1/2 cups warm water (110° to 115°)
4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 egg white, lightly beaten
Coarse salt or colored sugar

Directions

In a large bowl, dissolve yeast in water. Add 2 cups flour, sugar and salt. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let rest for 15 minutes. Divide dough into 16 portions. Roll each portion into a 15-in. rope. Fold each rope in half and twist two or three times; shape into a circle and pinch ends together.
Place on greased baking sheets. Brush with egg white; sprinkle with salt or sugar. Bake at 425° for 12-15 minutes. Yield: 16 pretzels.

Nutritional Facts 1 serving (1 each) equals 119 calories, trace fat (trace saturated fat), 0 cholesterol, 152 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Pretzel Wreaths in Country Woman Christmas Annual 1999, p46