Bread Machine Pretzels
Prep: 20 min, Cook: 15 min.
- 1-1/2 tsp. active dry yeast
- 3 cups bread flour
- 3 Tbs. light brown sugar
- 1-1/4 cups water
- Kosher salt
- 2 quarts water
- 1/2 cup baking soda
All ingredients are measured for a small loaf and should be at room temperature. Add first 4 ingredients, except for salt and other toppings. Set machine on manual or dough setting and and the end of the first kneading cycle, press `stop.' Remove dough and let rest 5 minutes before shaping. (If your machine does not have a manual cycle, just use the regular setting).
Preheat oven to 475°F. Bring water and baking soda to a gentle boil. Sprinkle baking sheets with coarse salt. Transfer dough to a lightly floured working surface and cut dough into 8 equal pieces. Roll each piece into about a 15 inch long rope and make a `u' shape with each. Cross the ends and twist. Pull the ends down and through the loops, pinching down to make sure the shape holds. Add 2 pretzels to the boiling water for 15 seconds, or until lightly golden. Repeat with remaining pretzels and transfer all to prepared baking pan. Sprinkle with additional toppings, if desired, and bake 8-10 minutes or until golden.
This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.
Per serving: calories 119, fat 0.3g, 2% calories from fat, cholesterol 0mg, protein 3.2g, carbohydrates 25.5g, fiber 0.9g, sugar 3.8g, sodium 928mg, diet points 2.7.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.3, Lean meat: 0.0, Fat: 0.0, Sugar: 0.2, Very lean meat protein: 0.0
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