Learn how to make two very different types of pretzels from the same dough—and find out about the science that makes that happen!

In this virtual 60-minute, cook-along class with Camela Zarcone you will make two styles of pretzels in your own kitchen.

This workshop is geared for people 10 to 18 years old. A limited number of kits are available at epls.org/kits. Each kits comes with a bench scraper and packet of pretzel salt.

Kits are not required to join the workshop.  This virtual workshop will be held on our Crowdcast platform, sign-up here to join the workshop.

Small bowls for measuring out ingredients separately during prep

Measuring spoons (1 tablespoon, 1 teaspoon, ½ teaspoon)

Stand mixer fitted with a bread hook (or large mixing bowl for mixing by hand)

Bench scraper (included in kit) or butter knife

Shallow bowl for holding warm water for dipping pretzels

Pastry brush (for brushing melted butter on baked pretzels)

Slotted spoon or small strainer for scooping boiled pretzels out of hot water

Fork, small spatula, or small whisk for stirring sauce

This is the dough you’ll use for both recipes today. After this dough is prepared and has a short rise, we’ll split it in half to make one batch of Soft Buttered Pretzels and one batch of Pretzel Bites.

2½ teaspoons (or 1 envelope) active dry yeast

In a small bowl, stir together sugar, yeast, and about half of the warm water. Allow mixture to sit for a few minutes until it appears bubbly and foamy.

Put flour and salt in the bowl of a stand mixer fitted with a dough hook, or a mixing bowl if mixing by hand. Add yeast mixture, remaining water, and melted butter. Knead the dough, by hand or by mixer, for about 5 minutes until soft and smooth. (Note: If dough feels too sticky, you can add a little additional flour, about a tablespoon at a time.) Cover with a clean kitchen towel and allow to rise for 20 minutes.

The dough is now ready to be divided in half and used in the following two recipes.

Prep time: 35 minutes (includes rising time)

½ batch Pretzel Dough (see recipe above)

For coating shaped pretzels before baking:

Preheat oven to 475° F. Line a baking sheet with parchment paper.

Transfer the dough to a lightly floured work surface. Divide it into 4 equal pieces.

Meanwhile, combine the ½ cup warm water and 1 teaspoon sugar listed in the topping ingredients in a small or medium bowl and set aside.

Roll each piece of dough into a long, thin rope, about 18 inches, and twist each rope into a pretzel.

Dip both sides of each pretzel in the water-sugar mixture, then place on the lined baking sheet. Sprinkle tops of pretzels with coarse salt.

Bake until lightly golden, about 10 to 12 minutes.

Remove pretzels from oven, then immediately brush with the melted butter. These pretzels taste best when served warm.

Same dough, different preparation! Notice that these pretzels are cooked twice: first on the stovetop in boiling water, and then in the oven.

For coating shaped pretzels after boiling but before baking:

In a medium saucepan, bring water, baking soda, and brown sugar to a boil.

Roll each piece into a thin rope about 12 to 14 inches long. Use bench scraper or butter knife to cut each rope into 1-inch pieces. (You should get about 12 from each rope.)

Once water is boiling, very carefully add half of the dough pieces. After 45 seconds, scoop pieces out of boiling water and place on prepared baking sheet. Add the rest of the pieces and repeat.

Once all pieces have been boiled, then removed from water and placed on baking sheet, sprinkle each piece with a little bit of coarse salt, then bake until deeply golden brown, about 10 to 12 minutes. Serve warm with optional Honey-Mustard Sauce (recipe follows), if desired.

Stir mustard and honey until well combined. Serve on the side with Pretzel Bites.

Pretzel Science