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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Large Pretzels 92g Recipe makes 8 Large Pretzels) |
||
| Calories 211 | ||
| Calories from Fat 35 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 6% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 154mg | 6% | |
| Potassium 74mg | 2% | |
| Total Carbohydrate 37.7g | 12% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 1.7g | ||
| Protein 5.6g | 11% | |
Soft Pretzels (For Bread Machines)
8 Large Pretzels
Ingredients
-
1 (1/4 ounce) package dry active yeast
- 1 tablespoon sugar
- 3 cups flour
- 1 cup water
- 1/2 teaspoon salt
- 2 tablespoons oil
- 1 egg white, slightly beaten
- coarse salt
- butter
Directions
1
Place ingredients in bread machine pan in the order suggested by the manufacturer.2
Select White Bread setting, Manual and then press Start.3
After the machine has completed the second rising cycle, it will beep.4
Remove the dough onto a very lightly floured surface.5
Divide into 4 parts.6
Divide each fourth into 3 pieces.7
Roll each piece into an 18 inch rope.8
Shape rope into a circle, overlapping about 4 inches; from each end, leaving ends free.9
Take one end in each hand and twist at the point where dough overlaps.10
Carefully lift ends across to the opposite edge of circle.11
Tuck ends under edge to make a pretzel shape; moisten and press ends to seal.12
Place on greased cookie sheet.13
Let rise, uncovered, until puffy, about 20 minutes.14
In a 3-quart saucepan, combine 2 quarts of water and 1/3 cup baking soda; bring to a boil.15
Lower 1 or 2 pretzels into the saucepan; simmer for 10 seconds on each side.16
Lift from water with a slotted spoon.17
Return to greased cookie sheet.18
Let dry briefly.19
Brush with 1 egg white slightly beaten.20
Sprinkle with course salt or sesame seeds or leave plain.21
If you leave them plain, after they bake dip into melted butter then in cinnamon and sugar mixture.22
Bake at 425°F for 4 minutes; then turn cookie sheet around and bake 4 more minutes.23
These are so good.
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Featured Reviews for This Recipe
From: Kitty #3
On May 14, 2009
These are delicious and soooo easy (though I did have a little problem making the pretzel shape). I used 1.5 cups of whole wheat flour with 1.5 of all purpose flour, and threw in a little bit of wheat germ. The texture is fantastic. I will make a double recipe next time!
From: Chef #1217742
On Mar 27, 2009
These are awesome! I grew up just outside of Philly and have some really good soft pretzels. These rate up with them and you can make them for so cheap..when you buy them you could pay up to $10 for as many as this makes. Thanks for the recipe!!
From: Fairy Nuff
On Feb 25, 2005
Well - I just reviewed this recipe about two weeks ago but I realised that my review wasn't really helpful to anyone that hasn't got a bread machine or done a great deal of breadmaking. This produces the most lovely pretzels...I have made the recipe 5 times in two weeks!!! I mixed the sugar and yeast with just-warm water (one part hot to three parts cold) and let it sit for ten minutes until the yeast was really foamy.I put the flour, salt and oil in my benchmixer (could easily be mixed in a bowl and then kneaded for ten minutes)then I added the yeast mixture to the flour.I mixed it on low speed for five minutes then left the dough for 40-50 minutes until it was doubled in size. I continued then from step 4. My whole family loves this recipe...they are wonderfully soft and sort of chewy....the dough,when cooked, is awesome.I'm getting to be quite an expert at rolling them and don't need to wet my hands anymore. Totally love the recipe and can see myself making these pretzels forever.lol. Thanks KimmieOH
From: Rather Be Cookin'
On Nov 27, 2002
These pretzels are wonderful and fairly easy to make. The hardest part for me was trying to form the pretzel into shape. I absolutely loved them and will be using the recipe frequently.
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