Spooky Pretzel Bones Recipe
Spooky Pretzel Bones Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I hosted a party one Halloween and wanted to make pretzels to go with my beer cheese dip. Considering the holiday, I shaped the dough into bones. —Courtney Lentz, Milwaukee, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 4-1/4 to 4-1/2 cups all-purpose flour
  • 8 cups water
  • 1/2 cup baking soda
  • 1 large egg, lightly beaten
  • Kosher salt, sesame seeds, poppy seeds or grated Parmesan cheese

Directions

In a large bowl, dissolve yeast in warm water. Add sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into 12 portions. Roll each into a 14-in. rope; tie a knot at each end.
Preheat oven to 425°. In a large saucepan, bring water and baking soda to a boil. Place pretzels, one at a time, into boiling water for 30 seconds. Remove with a slotted spoon; drain well on paper towels.
Place 2 in. apart on greased baking sheets. Brush with egg; sprinkle with desired topping. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1 dozen.
Originally published as Spooky Pretzel Bones in Halloween Bookazine 2015 2015, p82

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 4-1/4 to 4-1/2 cups all-purpose flour
  • 8 cups water
  • 1/2 cup baking soda
  • 1 large egg, lightly beaten
  • Kosher salt, sesame seeds, poppy seeds or grated Parmesan cheese
  1. In a large bowl, dissolve yeast in warm water. Add sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; divide into 12 portions. Roll each into a 14-in. rope; tie a knot at each end.
  4. Preheat oven to 425°. In a large saucepan, bring water and baking soda to a boil. Place pretzels, one at a time, into boiling water for 30 seconds. Remove with a slotted spoon; drain well on paper towels.
  5. Place 2 in. apart on greased baking sheets. Brush with egg; sprinkle with desired topping. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1 dozen.
Originally published as Spooky Pretzel Bones in Halloween Bookazine 2015 2015, p82

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