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Soft Pretzels (Bread Machine)

If you do not have a Bread Machine, use a Cake Mixer with a dough hook to make the dough
Course Breakfast
Cuisine Western

Equipment

  • bread machine

Ingredients
  

Pretzel Dough

  • 230 ml warm water
  • 1 Tbsp cooking oil
  • 400 g bread flour
  • 2 tsp instant dry yeast
  • 1 Tbsp raw or table sugar
  • 1 tsp salt

Pre-baking

  • 250 ml hot water
  • 3 Tbsp baking soda

Toppings

  • Cinnamon and sugar mix
  • Grated cheese
  • Sliced almonds
  • Coarse sea salt

Instructions
 

  • Add pretzel dough ingredients to a bread machine.
  • Set to dough cycle (mine runs 1 hr 10 mins).
  • If you do not have a Bread Machine, use a Cake Mixer with a dough hook to make the dough.
    Remove the dough from the Cake Mixer and cover it to let it rise
  • Take dough out from the Bread Machine and divide equally into 8 equal parts.
  • Roll each dough into a long thin rope. The longer the better because it will be easier to twist to shape.
  • Twist the dough into a pretzel shape and let it rise.
  • Preheat the oven to 200 degrees C.
  • The next process is a very important step which differentiate pretzels from bagels or ordinary bread. If you skip this step, you will end with just a twisted bread.
  • Dissolve baking soda in very hot water and mix thoroughly.
  • Dip each pretzel into the baking soda solution on both sides.
  • Place soaked pretzels on a baking sheet.
  • Bake in a preheated oven until lightly browned (about 5 - 7 mins).
  • Remove pretzels from the oven and spread melted butter on the top of each pretzel.
  • Sprinkle with coarse sea salt, cinnamon/sugar mix, grated cheese or whatever you like.
  • Bake again for another 2 - 3 mins.
  • Remove from the baking sheet and cool on a rack.

Notes

  • Best to consume within 24 hrs and the rest keep in an airtight container.
  • Can last about a week in the fridge and a month in the freezer.
Keyword bread machine, soft pretzel