Bread Machine Pretzels
Servings: 6
Calories: 291kcal
Soft and chewy homemade pretzels using your bread machine.
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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: 291kcal | Carbohydrates: 48g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 3064mg | Potassium: 90mg | Fiber: 2g | Sugar: 4g | Vitamin A: 215IU | Calcium: 20mg | Iron: 2.8mg