- 10 ounces [284 g] refrigerated pizza dough
- 1 egg, beaten
- 1 tablespoon [15 mL] water
Toppings
- Poppy seeds
- Sesame seeds
- Coarse salt
- Garlic salt
- Onion salt
|
- Preheat oven to 350°F [180°C].
- Unroll pizza dough onto an 18-inch [45-cm] piece lightly floured waxed paper.
- Roll dough into a 16 x 10-inch [40 x 25 cm] rectangle.
- Cut dough lengthwise into 10 [1-inch / 2.5-cm] wide strips.
- Shape each strip of dough into a circle, overlapping about 4 inches [10 cm] from each end, leaving ends free.
- Taking one end in each hand and twist at the point where the dough overlaps.
- Carefully lift each end across to the edge of the circle opposite it.
- Tuck ends under to seal.
- Place pretzels, 1 inch [2.5 cm] apart, onto an ungreased baking sheet.
- Stir together beaten egg and water.
- Brush pretzels with egg wash.
- Sprinkle pretzels with poppy seeds, sesame seeds, coarse salt, garlic salt and/or onion salt.
- Bake into preheated oven for 15 to 17 minutes, until golden.
- Serve warm.
|
