The technique for shaping pretzels is tricky, but once you’ve got the hang of it you’ll return to this recipe time and again. There’s enough dough for six sweet orange and poppy seed ...

Because of the salt, these pretzels are best eaten fresh. Prepare the starter the day before baking. Combine all the ingredients in a bowl and mix with your hand or a spatula until all the flour ...

With only a 10-minute proofing time, an hour is all you need to make this homemade pretzel recipe! (Based on “Easy Homemade Soft Pretzels” by Sally McKenney at Sally’s Baking Recipes.) ...

Follow my recipe below or print it out here. This recipe makes 8 pretzels and they are best eaten the day they are made, and especially while they’re still warm! First pre-heat the oven to 200C ...

Easy Ranch Pretzels Recipe that makes the most amazing snack! These easy-to-make Ranch Pretzels only take 3 ingredients and a ...

When they’re done, the pretzels will be golden brown. Transfer to a cooling rack and allow them to cool for a full 30 minutesreally: this sets their texture. Recipe from Can It, Bottle It ...

Chef Tim McCoy from the Loretta Paganini School of Cooking stopped by the FOX 8 kitchen to share his recipe for pretzel-wrapped bratwurst bites. His classes are very popular — in fact ...