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    Home » Recipes » Bread Recipes

    Bread Machine Pretzels

    Jan 26, 2019 by Laureen King

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    Make homemade pretzels using your bread machine. These Bread Machine Pretzels are soft and chewy. via @artandthekitchMaking homemade pretzels is so easy when you use your bread machine. Bread Machine Pretzels are soft and chewy just like vendor style pretzels. via @artandthekitch

    Making homemade pretzels is so easy when you use your bread machine. Bread Machine Pretzels are soft and chewy just like vendor style pretzels.

    three homemade pretzels on parchment line baking sheetThese buttery, soft pretzels are great for snacks and super popular for game day food. Pretzels taste great plain but even more scrumptious dipped into cheese sauce, mustard sauce or even my Homemade Marinara Sauce.

    four homemade pretzels on parchment line baking sheet

    How to make the dough.

    Super easy and doesn't require any fancy ingredients.

    Simply place ingredients in the order listed and set machine to dough mode.

    bread machine filled with ingredients for making bread machine pretzels

    Perfect dough every time!

    pretzel dough on lightly floured surface Divide the dough into equal pieces, then roll into ropes 18-20 inches long.

    pretzel dough with four evenly cut pieces and one rolled out piece of doughShaping the pretzels may take a bit of practice to master perfectly knotted pretzels. But don't fret they taste great no matter how they look. Simmering in baking soda water may sound very strange but it is a must to achieve the flavor, soft interior and golden brown crust. Be careful when pouring baking soda into simmering water as it instantly foams up, so sprinkle a bit at a time.

    pretzel dough twisted into pretzel shaped on parchment paperBe sure to generously brush pretzels with melted butter as soon as they come out of the oven. Pretzels taste best fresh and warm right out of the oven, but you can store them for up to 2 days in an airtight container. To reheat, microwave for 10-15 seconds.

    freshly baked pretzel on parchment paper

    Freshly baked pretzels on parchment paper

    Bread Machine Pretzels

    Soft and chewy homemade pretzels using your bread machine.
    3.97 from 379 votes
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    Prep Time 1 hour hr 55 minutes mins
    Cook Time 12 minutes mins
    Total Time 2 hours hrs 7 minutes mins
    Course Homemade Snack
    Cuisine American
    Servings 6
    Calories 291 kcal

    Ingredients
      

    • 1 cup water room temperature
    • 1 tablespoon butter room temperature
    • 2 tablespoon sugar
    • 1 teaspoon salt
    • 2 ¾ cups all purpose flour
    • 2 teaspoon dry active yeast
    • 6 cups water for cooking water
    • ⅓ cup baking soda for cooking water
    • 1 egg to brush on before baking
    • 2-3 tablespoon melted butter
    • 2 teaspoon coarse salt for topping

    Instructions
     

    • Place 1 cup water, butter, sugar, salt, flour and dry yeast in bread machine pan in order listed. Do not mix.
    • Select Dough setting and press start.
    • When cycle is complete, remove dough and transfer to lightly floured surface.
    • Preheat oven to 400F. Line baking sheet with parchment paper and lightly spray with cooking spray.
    • Divide dough into 6 equal portions.
    • Roll each piece of dough into a 18-20 inch rope.
    • Shape rope into U, take 2 ends and cross over 1 or 2 times. Bring end towards you, fold down leaving ends over-hang a bit. Press down a bit where dough intersects at the bottom.
    • Prepare baking soda water. Using large pot bring 6 cups of water to rapid simmer. Add baking soda slowly to water, stir to dissolve. Reduce heat to maintain a simmer.
    • Place 1 to 2 pretzels into water. Do not overcrowd pot. 
    • Cook for 30 seconds, flip and cook for another 30 seconds.
    • Using large slotted ladle remove pretzels and transfer to baking sheet. 
    • Prepare egg wash by whisking together egg with 1 teaspoon of water.
    • Brush pretzels with egg wash. Sprinkle with coarse salt. My favorite is coarse sea salt.
    • Bake 400ºF for 10-12 minutes until golden brown.
    • Remove from oven and brush generously with melted butter. 

    Nutrition

    Calories: 291kcalCarbohydrates: 48gProtein: 7gFat: 7gSaturated Fat: 3gCholesterol: 42mgSodium: 3064mgPotassium: 90mgFiber: 2gSugar: 4gVitamin A: 215IUCalcium: 20mgIron: 2.8mg
    Keyword bread machine pretzels, homemade pretzels
    Tried this recipe?Mention @ArtAndTheKitchen or tag #ArtAndTheKitchen!

    Freshly baked pretzels on parchment paper

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    photo of author laureen

    About Laureen

    I created Art and the Kitchen as a way to share many great, tried and true recipes. My collection of recipes include family favorites and those special recipes handed down from my Mom, Grandma and friends. My recipes range from good old homestyle cooking to exquisite gourmet meals. Read more...

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      Recipe Rating




    1. Debi

      October 09, 2022 at 7:14 pm

      5 stars
      I made these 2 times so far,and both times they were amazing! My Pa. husband loved them! The only thing I changed was the baking soda.I used a 1/4 cup instead.

      Reply
    2. Keri Craig

      November 26, 2022 at 2:25 pm

      5 stars
      I have made theses recipe 4 times and boy! Every time I get perfect pretzels. This recipe is a keeper. Thank you

      Reply
      • Laureen King

        November 26, 2022 at 4:14 pm

        Thank you so much Keri

        Reply
        • Nisrine’s

          December 09, 2022 at 7:40 am

          If we want to make the dough ahead how can we keep it till we want to use it?

          Reply
          • Laureen King

            December 10, 2022 at 8:37 pm

            Good Question, but I'm afraid I don't know how they would turn out. I have always prepared right away after I made the dough.

            Reply
    3. Wendy

      December 11, 2022 at 5:41 pm

      5 stars
      These were so good!! Directions were easy to understand- thank you!!

      Reply
      • Laureen King

        December 11, 2022 at 7:45 pm

        Thank you so much Wendy.

        Reply
    4. Tammy

      January 20, 2023 at 1:28 pm

      If they don’t doesn’t seem to be mixing good in the machine.
      What would you recommend?

      Reply
      • Laureen King

        January 20, 2023 at 4:30 pm

        I'm not sure what you mean Tammy. Is your bread maker not mixing the dough well? This shouldn't happen is your bread maker is working correctly.

        Reply
    5. lib

      January 28, 2023 at 12:34 pm

      I had a slurry! followed the recipe and instructions for sequence of addition: I used shortning (high s.cost of butter) and it was a mess... almost like a crepe batter/pancake batter. Ended up adding 1 cup more unbleached white flour.
      I suspect that the flour (a new brand to this household: robinhood) was milled finer and that the shortning made it 'runnier' Yikes
      Hope others had better luck: will switch back to a bagel recipe for this one.

      Reply
      • Laureen King

        February 11, 2023 at 12:50 pm

        I have never had this issue with the dough, so I am just wondering, did you use a bread machine? When measuring the flour, did you sift the flour when measuring, you should NOT sift. How much water did you add to the dough? Wish I could help you more?

        Reply
    6. Susan M Heppermann

      April 23, 2023 at 3:21 pm

      Used the described amount of baking soda and it was way too strong. I had to throw them out.

      Reply
      • Laureen King

        April 23, 2023 at 4:10 pm

        Susan, did you bring the 6 cups of water to a boil first, and then sprinkle in the baking soda? The baking soda shouldn't really flavor the pretzel, as it is not added to the dough. It is added to the boiling water to help achieve the soft inside and bake up golden brown.

        Reply
    7. D

      May 21, 2023 at 2:58 pm

      5 stars
      I used this recipe and it was a big hit!!! I made them into pretzel twists instead and really like how they turned out! I am working on making another batch right now!!!

      Reply
      • Laureen King

        May 23, 2023 at 8:04 pm

        Thank you, I bet the pretzel twists were delicious.

        Reply
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    laureen

    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! Read more!

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