Bread Machine Pretzels
Making homemade pretzels is so easy when you use your bread machine. Bread Machine Pretzels are soft and chewy just like vendor style pretzels.
These 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 or Cinnamon Butter.
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.
Perfect dough every time!
Divide the dough into equal pieces, then roll into ropes 18-20 inches long.
Shaping 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.
Be 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.
Easy Bread Machine Recipes
Using a bread machine simplifies the process of making many recipes!
Bread Machine Pretzels
Ingredients
- 1 cup water room temperature
- 1 tablespoon butter room temperature
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 3/4 cups all purpose flour
- 2 teaspoon dry active yeast
- 6 cups water for cooking water
- 1/3 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 400º F. 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 tsp of water.
- Brush pretzels with egg wash. Sprinkle with coarse salt. My favorite is coarse sea salt.
- Bake 400º F for 10-12 minutes until golden brown.
- Remove from oven and brush generously with melted butter.
Nutrition
After you shape your pretzels can you put them in the freezer for 10-15 minutes to firm them up so when you pick them up you could just drop them into the water.
These were fun to make! My first try and they were not ‘pretty’ but they sure are yummy!
These were absolutely delicious! Wondering though….if I wanted to alter the flavoring, say for example doing a garlic rosemary pretzel, would you reccomend i add dried rosemary into the dough cycle or simply top the pretzel with rosemary and garlic at the same time as the salt before baking?
Thanks McKenzie, I think I would add it to the dough. a flavourful idea!
Good evening.
I have a fridgedaire bread maker with a raw dough and a leaven dough selection. I tried leaven dough but my dough just came out very runny. Any ideas on what selection I should use for this recipe if I don’t have a regular dough button
Hi Jessica, I think the leaven dough cycle would add too much rise to the pretzel. I would use the raw dough cycle.
Seriously amazed at how well these came out and how good they ended up tasting!
Could you double the recipe?
You could depending on the size of your bread maker.
Amazing. So great right out of the oven. They lasted 10 minutes! Thank you so much❤️
That is awesome Sue, thank you!
Easy to make. Smell, taste and texture even better than store-bought. I will, however, reduce the baking soda by 1/2 & use less coarse salt. Too salty for me.
I don’t usually write reviews, but this was well deserved.
first time making this and everyone loved them! I could use some practice on the shape but regardless.. was good enough for my girlfriend and her friends lol
Thank you very much Rick, your girlfriend is lucky that you bake for her.
Have you ever tried using gluten free bread? I’ve tried 3 different recipes and cannot get the dough to cooperate. Any suggestions for food allergies?
Hi Dawn, I wish I could offer a suggestion, but I have not ever made gluten free bread in my bread machine.