By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 12
53 cal · 31 min
Pretzel Shapes
Recipe GLPRa41e8e3c1300a8
These soft, chewy pretzel shapes are made from a simple yeast dough and baked until golden. Perfect for snacking or lunch, you can twist them into classic pretzel shapes, letters, or let your creativity run wild. A fun activity for the whole family!
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Ingredients
1 teaspoon dry yeast
1/2 cup warm water
1 teaspoon honey
1 1/3 cups all-purpose flour
1 teaspoon salt
Cooking spray for the baking sheet
Directions
Wash your hands thoroughly with soap and water before beginning.
Preheat your oven to 425°F.
In a small bowl, combine the dry yeast with the warm water and stir until the yeast dissolves. Add the honey and let the mixture sit for 2 to 3 minutes so the yeast becomes activated.
In a large mixing bowl, combine the flour and salt.
Pour the yeast mixture into the flour mixture and stir with a wooden spoon until a rough dough begins to form.
If the dough appears very sticky, sprinkle a little more flour over it and stir again until it comes together into a ball.
Turn the dough out onto a clean countertop or dough board and knead it by hand for 5 to 7 minutes, pushing it away from you with the heel of your hand and folding it back over itself. Add a small pinch of flour if it feels too sticky. The dough is ready when it becomes smooth and springs back slightly when pressed.
Divide the dough into 12 equal portions, each about the size of a walnut or small marble.
Roll each portion into a long rope by hand, then twist or shape it into a pretzel, letter of the alphabet, or any creative shape you'd like.
Lightly coat a baking sheet with cooking spray. Arrange the shaped pretzels on the sheet, leaving a little space between each one.
Bake for 10 to 12 minutes until the pretzels are golden brown on top. Remove from the oven and let cool on the baking sheet for a few minutes before serving.
Comments
This recipe asks you to make pretzels in 31 minutes, which is impossible—active time alone (mixing, shaping, and boiling) runs 20 minutes, then you need at least 60 to 90 minutes for proofing and baking, making the true time closer to two hours. The ingredients are wholly available at any Charlotte chain, and the cost per serving is pennies (flour, yeast, water, and honey are bulk staples), making this genuinely cheap. The catch is the time dishonesty and the fact that pretzel dough demands careful handling and proper rise time; rush it and you'll get dense, gummy shapes instead of the tender, chewy inside and crispy outside that justify the work. This suits a weekend project or a baker who enjoys hands-on dough work, but it's not a weeknight dinner fix.
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