Rating: 3.82 stars
56 Ratings
  • 5 star values: 21
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 5

Pretzels where the dough is mixed in the bread machine.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
2 hrs
total:
2 hrs 40 mins
Servings:
18
Yield:
18 pretzels
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Measure first 6 ingredients in order listed into baking pan. Select: Dough/Pasta Setting and press start.

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  • 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.

  • 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!

Nutrition Facts

97 calories; protein 2.6g; carbohydrates 17.9g; fat 1.1g; cholesterol 10.3mg; sodium 781.1mg. Full Nutrition
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Reviews (43)

Most helpful positive review

Rating: 4 stars
01/03/2011
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! Read More
(26)

Most helpful critical review

Rating: 1 stars
04/12/2003
These were not soft/chewy but hard and dry! The dough was very easy to handle. Read More
(29)
56 Ratings
  • 5 star values: 21
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 5
Rating: 1 stars
04/11/2003
These were not soft/chewy but hard and dry! The dough was very easy to handle. Read More
(29)
Rating: 4 stars
01/03/2011
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! Read More
(26)
Rating: 5 stars
09/18/2003
This makes wonderful pretzels with a great taste and texture. They should be eaten fresh or they will get hard. Read More
(23)
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Rating: 5 stars
04/11/2003
Lovely! I used this recipe for my second-ever batch of pretzels and they turned out perfectly. They taste like store-bought pretzels especially with the coarse salt. Careful with the salt though: the pretzels are relatively small so you don't need a lot of salt grains. Read More
(17)
Rating: 5 stars
12/29/2003
My family LOVES these pretzels... But I do change one thing... only make half as many as the recipe says. They are bigger and softer and chewier and mmmmmmm so good and hot. A great tasty treat! Read More
(15)
Rating: 4 stars
09/24/2003
i added 1/4 cup of dried parmesan 2 cloves of garlic crushed and 1 teaspoon of mustard. They were absolutley delicious and my kids even took them to school for recess! Read More
(10)
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Rating: 4 stars
04/11/2003
Fun for kids to prepare and eat! Read More
(10)
Rating: 4 stars
04/11/2003
These were very easy to make but I will experiment a bit to get a tougher crust (my preference). Read More
(9)
Rating: 2 stars
02/07/2011
I was dissapointed with this pretzle recipe due to the lask of flavor and softness. I love the big soft pretzles you get at the mall and these were not any where near close. If you prefer the taste of traditional hard pretzles then these are definitely for you though!!! They are some what chewy and the beer gives it an authentic taste. Read More
(7)