Baked Pretzels

Course : Breads
Serves: 1
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1/2 cup water
1 large egg
1/2 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons fleischmanns bread machine -- yeast
1 large egg -- lightly beaten
1 tablespoon water
1 teaspoon coarse salt or spice islands
1 teaspoon sesame seed
---1 1/2 POUND RECIPE---
3/4 cup water
1 large egg
3/4 teaspoon salt
3 cups bread flour
4 teaspoons sugar
2 teaspoons yeast
1 large egg -- lightly beaten
1 tablespoon water

Preparation / Directions:

Add 1/2 cup [3/4 cup] water, 1 egg, 1/2 teaspoon [3/4 teaspoon] salt, bread flour, sugar, and yeast to bread machine pan in order suggested by manufacturer. Select dough /manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll into a 12x4-inch 4x6-inch] rectangle. With sharp knife, cut into eight 12x1/2-inch [twelve 14x1/2-inch] strips. Gently pull each strip into a rope about 14 [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 sheet[s]. Do not let rise. Combine egg and 1 tablespoon water; brush on pretzels. Sprinkle with coarse salt or sesame seed. Bake at 350øF for 18 to 20 minutes or until done. (For even browning when using two sheets, switch sheets halfway through baking.) Remove from sheet[s]; cool on rack. Makes 8 [12] pretzels. Cycle: Dough/manual cycle.


Nutritional Information:

2872 Calories (kcal); 29g Total Fat; (9% calories from fat); 107g Protein; 531g Carbohydrate; 748mg Cholesterol; 2914mg Sodium

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