Baked Pretzels

Baked Pretzels

38

"Pretzels where the dough is mixed in the bread machine."

Ingredients

2 h 40 m {{adjustedServings}} servings 97 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 781 mg
  • 31%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Measure first 6 ingredients in order listed into baking pan. Select: Dough/Pasta Setting and press start.
  2. When the cycle is complete remove dough to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll into a 14X9 inch rectangle. With a sharp knife, cut into eighteen 14X1/2 inch strips. Gently pull each strip into a rope 16 inches long. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on greased baking sheets. DO NOT LET RISE.
  3. Combine lightly beaten egg and 1tablespoon water; brush on pretzels. Sprinkle with kosher salt. Bake in a preheated 350 degrees F (175 degrees C) oven for 18-20 minutes or until done. Remove from sheets and let pretzels cool on wire rack. Enjoy!
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

38
  1. 50 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

These were not soft/chewy but hard and dry ! The dough was very easy to handle.

This makes wonderful pretzels with a great taste and texture. They should be eaten fresh or they will get hard.

I have to wonder if people leaving negative reviews expected boiled pretzels. The leathery, really chewy taste of pretzels is usually because the pretzels have been boiled before baking. It is...