Baked Pretzels

Baked Pretzels

36 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    2 h 40 m
Nancy
Recipe by  Nancy

“Pretzels where the dough is mixed in the bread machine.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 18 pretzels

Directions

  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!

Share It

Reviews (36)

Rate This Recipe
FIRSTBABYWOW
28

FIRSTBABYWOW

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

RPERDEW
21

RPERDEW

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

pomplemousse
18

pomplemousse

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 essentially the same process for bagels as it is for pretzels: boil water and baking soda, and boil the pretzel for approximately 30 sec-1 min in the boiling water, then transfer to a baking sheet and bake as directed. That will get you the chewiness a lot of us expect from pretzels. These are a decent, basic pretzel that are so easy bc they are made in the bread machine. You could also make these in the Kitchen Aid mixer as well. I like the slicing part of this recipe--I didn't even bother rolling the slices and they baked up beautifully. I didn't want to do an egg wash, so I used water and then broiled for about a minute to get a darker crust. These are pretzels you want to serve with mustard or butter for dipping--as written, they are a bit bland. Thanks for the recipe!

More Reviews

Similar Recipes

Buttery Soft Pretzels
(1,536)

Buttery Soft Pretzels

Mall Pretzels
(1,039)

Mall Pretzels

Baked Pumpkin Bread
(224)

Baked Pumpkin Bread

Soft Pretzels I
(59)

Soft Pretzels I

Baked Pancake Squares
(52)

Baked Pancake Squares

Mom's Pretzels
(48)

Mom's Pretzels

Nutrition

Amount Per Serving (18 total)

  • Calories
  • 97 cal
  • 5%
  • Fat
  • 1.1 g
  • 2%
  • Carbs
  • 17.9 g
  • 6%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 781 mg
  • 31%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Buttery Soft Pretzels

>

next recipe:

Soft Pretzels I