Making Life Delicious Since 1983

Olympic Watching and Pretzels

The closing ceremonies are Sunday night. There have been ups and downs these past two weeks. Dreams dashed and dreams realized. The closing ceremonies bring closure to the struggle, tears, and again show that we are all one. One group, all pursuing our personal dreams. I plan on making a batch of soft and delicious pretzels for watching on Sunday. They’re simple to make and are so good dipped in honey mustard or switched up doused in a variety of herbs and spices. Maybe I’ll even make some sweet ones!

Olde Town Spice Shoppe One Bowl, 30 Minute, Delicious, Soft Pretzels


  • 1 and 1/2 cups warm water
  • 1 packet active yeast
  • 1 teaspoon salt
  • 1 Tablespoon granulated sugar
  • 4 – 4.25 cups all-purpose flour + more for the counter surface
  • to knead (you can mixwhole wheat flour and all-purpose flour)
  • 1 large egg for the topper egg wash
  • Pretzel salt for sprinkling on top


  1. Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
  2. Dissolve yeast in warm water. Stir until mixed, about 1 minute. Add salt and sugar; stir until combined. Slowly add flour, 1 cup at a time. Mix with a spoon until dough is thick. Continue to add more flour until dough is no longer sticky. Poke the dough with your finger – if it bounces back, it is ready to knead. Turn the dough out onto a floured surface. Knead the dough for about 5 minutes and shape into a ball. Cut ball of dough into 1/3 cup sections (about 10 pieces). This measurement does not have to be exact – use as much or little dough for each pretzel as you wish – the size of the pretzel is completely up to you.
  3. Roll the dough into a rope with an even diameter. My ropes were twenty inches long.
  4. This measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
  5. In a small bowl, beat the egg and paint the eggwash on top of each pretzel and try to cover the complete pretzel. Place on baking sheet and sprinkle with pretzel salt.
  6. Bake for 10 minutes at 425F degrees. The pretzels will increase in size (about double) while baking. Turn the oven to broil for the last 3-5 minutes to brown the tops. Watch closely to avoid burning. Allow to cool and enjoy. Serve warm or at room temperature.
  7. Pretzels may be stored in an airtight container or zipped top bag for up to 4 days (will lose softness). Pretzels also freeze well.

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