How To: Sweet & Salty Heart Shaped Pretzels

Published on February 10th, 2014

Living in New York City, I have never met a pretzel that I didn’t like! As a high school kid it was often the only after school snack that I could afford, put some yellow mustard on that salted pretzel and you have got yourself the perfect after school snack! So this Valentine’s day, instead of giving your main squeeze a box of store-bought chocolate, get in that kitchen and show them that you’ve got heart with these heart shaped pretzels! And you can even make them savory AND sweet, because we are all sometimes naughty AND nice!


The dough:
1 Tablespoon active dry yeast (1 pkg)
1/2 cup warm water
1/3 cup sugar
2 eggs beaten
1/2 cup olive oil (or other cooking oil)
1 cup milk
1 teaspoon salt
5 1/2 flour

1 egg beaten
Cinnamon sugar (about 1/4 cup sugar plus 1/3 tsp. cinnamon)
Coarse salt

Dissolve the yeast in the warm water. Add sugar, eggs, oil and milk. Stir in salt and flour. Place dough on a floured surface.

Knead the dough until it’s smooth (about 7 to 10 minutes).

Roll the dough into strips that are about a foot long and 1/2 inch wide. While you’re making your strips, keep a damp cloth on the unrolled dough so it doesn’t dry out.

Shape the dough into hearts and brush with the beaten egg. Use a little egg to secure the ends of the dough.

Dip the dough into the cinnamon-sugar or salt to coat.

Preheat the oven to 425-degrees. Bake on a greased or parchment-lined cookie sheet 10 to 15 minutes until the bottoms are browned and the tops are golden.

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