-
-
My review
Baked Pretzels
Nancy
"Pretzels where the dough is mixed in the bread machine."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 40 m servings 97 calsOriginal recipe yields 18 servings (18 pretzels)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Measure first 6 ingredients in order listed into baking pan. Select: Dough/Pasta Setting and press start.
- 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
Per Serving: 97 calories; 1.1 g fat; 17.9 g carbohydrates; 2.6 g protein; 10 mg cholesterol; 781 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4052 Ratings
-
-
-
-
-
Most helpful positive review
1/2/2011
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...
Most helpful critical review
7/5/2000
These were not soft/chewy but hard and dry ! The dough was very easy to handle.
Most helpful
Most positive
Least positive
Newest
7/5/2000
These were not soft/chewy but hard and dry ! The dough was very easy to handle.
1/2/2011
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...
7/25/2000
This makes wonderful pretzels with a great taste and texture. They should be eaten fresh or they will get hard.
8/20/2001
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, ...
12/26/2003
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 t...
9/20/2003
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!
12/30/2002
These were very easy to make, but I will experiment a bit to get a tougher crust (my preference).