• Preparation Time 30 minutes
  • Baking Time 20 minutes
  • Makes 10 pretzels
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Pretzels
  • 1 ½ cups warm water (105°-115°F/40°-56°C)
  • 1 tsp granulated sugar
  • 1 envelope quick-rise yeast (2 ¼ tsp/11 mL)
  • 5 cups Robin Hood® Best For Bread Homestyle White
  • 1 tsp salt
  • Glaze
  • 1 egg, beaten
  • ¼ cup sesame seeds
  • 1 tsp Kosher or coarse salt
  • Eggs
  • 8 eggs
  • ½ cup Carnation® 2% Evaporated Partly Skimmed Milk
  • ½ cup grated cheddar cheese, optional
  • 8 slices cooked bacon, optional
  • lettuce and/or tomato, optional
  • vegetable spray for frying
  • ½ cup cooked spinach, well dried (optional)

Serving Size: 10 pretzels


Serving Size: 10 pretzels

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Pretzels: Combine warm water and sugar in large mixing bowl. Add yeast and let stand until mixture bubbles up.
  • Combine yeast mixture, flour and salt to form a dough that is soft but not too sticky. Knead 10 minutes by hand or 5 minutes in mixer on low speed. Divide dough into 10 equal pieces. Roll with hands and shape into pretzels and place on prepared baking sheet.
  • Glaze: Carefully brush pretzels with egg. Sprinkle with salt and sesame seeds.
  • Bake in preheated oven for 20 to 25 minutes, or until golden brown.
  • Eggs: Cook spinach according to package directions. Rinse with cold water and dry well. Chop and reserve. Whisk eggs and evaporated milk in a large bowl. Stir in reserved spinach and cheese.
  • Stir in reserved spinach and cheese. Spray large skillet and heat over medium heat. Add egg mixture. Stir gently until moist curds form. Serve eggs on the side or as a breakfast sandwich with bacon, lettuce and/or tomato.


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