How to make it

  • Cream butter and sugar together.
  • Beat in egg and corn syrup
  • Stir the flour, salt and baking powder together and add to creamed mixture.
  • Mix well
  • Shape into 7 inch pencil size ropes.
  • Form into a horseshoe
  • Bring ends down to center of rope overlapping and pressing ends forming a pretzel shape.( sprinkle a bit of sea salt on them if desired.)
  • Arrange on greased cookie sheet.
  • These hold their shape much better if chilled for 1/2 hour in the fridge at this point.
  • Bake in a preheated 375F oven for 10-12 minutes.Until nice and golden.
  • These stay fresh for a couple of days and freeze well.
  • For a bit of tang dip pretzel in yellow mustered.
  • I put it makes a dozen but it depends how big or small you make the pretzels.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes