Pretzel Wreaths Recipe

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Pretzel Wreaths Recipe
Pretzel Wreaths Recipe photo by Taste of Home
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Pretzel Wreaths Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.

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

Nutritional Facts

1 each: 119 calories, 0 fat (0 saturated fat), 0 cholesterol, 152mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 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 large egg white, lightly beaten
  • Coarse salt or colored sugar
  1. 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.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let rest for 15 minutes. Preheat oven to 425°.
  3. 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.
  4. Place on greased baking sheets. Brush with egg white; sprinkle with salt or sugar. Bake for 12-15 minutes. Yield: 16 pretzels.
Originally published as Pretzel Wreaths in Country Woman Christmas Annual 1999, p46

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MY REVIEW
52004 User ID: 5175377 34218
Reviewed Jun. 7, 2010

"Whenever i make these, the wreaths dont look like they do on the picture. But overall, the recipe itself is great:)"

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