• 10 ounces refrigerated pizza dough
  • 1 egg, beaten
  • 1 Tbs. water
  • 2 Tbs. coarse salt


Preheat oven to 350°F. Place pizza dough on lightly floured wax paper and roll into a 16×10 inch rectangle. Cut dough lengthwise into 10 1 inch wide strips. Shape each strip into a circle, overlapping about 4 inches from each end and leaving ends free. Taking one end of the dough in each hand, twist at the point where the dough overlaps. Lift each end across to the edge of the circle opposite it. Tuck ends under to seal. Place pretzels 1 inch apart on an ungreased baking sheet. Beat egg and water in a bowl. Brush pretzels with egg mixture and sprinkle with salt. Bake 15-17 minutes, or until golden. Serve warm.