Soft Pretzels (Bread Machine)
If you do not have a Bread Machine, use a Cake Mixer with a dough hook to make the dough
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.