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Epicurious

Everything Breakfast Pretzels

5.0

(1)

Everything breakfast pretzels on a cooling rack.
Photo by Sarah Kieffer

I use the the tangzhong method for milk bread dough here to make very soft, tender breakfast pretzels topped with everything bagel seasoning. These are a bit of work, but my children reassure me each time I make them that it is worth my effort. I learned how to shape pretzels while working with cookbook authors Zoë François and Jeff Hertzberg; I was both a baker and a food stylist on several photo shoots for their In Five Minutes a Day series on artisan breads, and spent time shaping, boiling, flipping, and then styling these twisted treats. 

This recipe was excerpted from '100 Morning Treats' by Sarah Kieffer. Buy the full book on Amazon. Get more of our favorite Sarah Kieffer recipes →

What you’ll need

Cooks' Note

Everything bagel seasoning differs in the amount of salt it contains from one brand to the next. Salt your pretzel accordingly, but don’t skimp! The salt really makes the pretzel.

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