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INGREDIENTS:

1 loaf Rhodes bread dough, thawed but still cold
1 egg beaten
Coarse salt
nacho cheese, if desired, for dipping

DIRECTIONS:

Cut loaf in half lengthwise. Cut each half into 4 long strips. Roll each strip into a 16-inch rope. Form in pretzel shape. Place pretzels on baking sheet sprayed with non-stick cooking spray. Cover with sprayed plastic wrap. Let rise 30-45 minutes. In a large saucepan, bring 6 inches of water to boil. Slip pretzels, a few at a time, into gently boiling water. Boil for 30 seconds on each side. Remove with slotted spoon. Drain briefly on cooling rack. Brush with beaten egg. If desired, sprinkle with coarse salt. Return to sprayed baking sheet, placing about 2 inches apart. Bake immediately at 375 degrees 15-20 minutes or until golden brown.