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Pretzel Wreaths

 Pretzel Wreaths
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
16 ServingsPrep: 45 min. Bake: 15 min.


  • 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


  • 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. Preheat oven to
  • 425°.
  • 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 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,

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Pretzel Wreaths (continued)

Nutritional Facts: 25 g carbohydrate, 1 g fiber, 4 g protein.