Soft Pretzels
Dough/Pizza Dough Cycle
Delay Start Timer - Yes
Ingredients | Large – 16 pretzels | Medium – 12 pretzels | Small – 8 pretzels | ||
Water, 80°– 90°F | 11⁄4 cups | 1 cup | 3⁄4 cup | ||
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Salt | 1 tablespoon + 1⁄4 cup | 2 teaspoons | 11⁄2 | teaspoons | |
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Brown sugar, firmly packed | 1 tablespoon + 1 teaspoon | 1 tablespoon | 21⁄2 | teaspoons | |
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Bread flour | 4 cups | 31⁄4 | cups | 2 cups + 6 tablespoons | |
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Yeast, active dry, instant or bread machine | 21⁄4 teaspoons | 21⁄4 | teaspoons | 2 teaspoons | |
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Water | 2 cups | 2 cups | 2 cups | ||
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Baking soda | 2 tablespoons | 2 tablespoons | 2 tablespoons | ||
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Place the water, salt, brown sugar, bread flour and yeast (do not add the second amount of water or the baking soda) in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise.
When cycle is completed, remove dough from machine and transfer to a floured surface. Divide dough into equal pieces according to the specific recipe size. Roll each ball into a thin rope. Twist dough into a pretzel shape and place on a baking sheet lined with parchment paper. Cover with plastic and allow pretzels to rest for about 20 to 30 minutes.
Place 2 inches of water in a wide 51⁄2 quart sauté pan and bring to a boil. Preheat oven to 425°F. Place the 2 cups of water and baking soda in a small bowl, stir and reserve.
Once pretzels have rested and water comes to a boil, carefully slide pretzels into the boiling water one at a time, flipping each after 11⁄2 minutes. Boil for 3 minutes total. Allow pretzels to drain on a wire cooling rack. Dip each pretzel into the stirred baking soda solution and place back on
Nutritional information per
Calories 141 (4% from fat) • carb. 28g • pro. 5g • fat 1g • sat. fat 0g • chol. 0mg • sod. 939mg • calc. 8mg • fiber 1g
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