Recipe By Nancy
Rating
Published Jan 6th
Prep 20m Cook 20m Additional 2h Ready In 2h 40m
Servings 18 pretzels Calories 96.9

Pretzels where the dough is mixed in the bread machine.

Recipe Ingredients

  • 1 cup beer
  • 1 tablespoon margarine
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • ¾ teaspoon active dry yeast
  • 1 egg
  • 1 tablespoon warm water (110 degrees F/45 degrees C)
  • 2 tablespoons kosher salt

Cooking Directions

  1. 1 Measure first 6 ingredients in order listed into baking pan. Select: Dough/Pasta Setting and press start.
  2. 2 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.
  3. 3 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

  • Calories 96.9
  • Carbohydrate 17.9 g
  • Cholesterol 10.3 mg
  • Fat 1.1 g
  • Fiber 0.6 g
  • Protein 2.6 g
  • Saturated Fat 0.2 g
  • Sodium 781.1 mg
  • Sugar 1.5 g

Reviews

  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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!
  4. 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!
  5. This makes wonderful pretzels with a great taste and texture. They should be eaten fresh or they will get hard.
  6. These were not soft/chewy but hard and dry! The dough was very easy to handle.
  7. These were very easy to make but I will experiment a bit to get a tougher crust (my preference).
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