Cuisinart CBK-200 Soft Pretzels

Soft Pretzels

Dough/Pizza Dough Cycle

Delay Start Timer - Yes

Ingredients Large – 16 pretzels Medium – 12 pretzels Small – 8 pretzels

Water, 80°–90°F 11⁄4cups 1 cup 3⁄4cup

Salt 1 tablespoon + 1⁄4cup 2 teaspoons 11⁄2teaspoons

Brown sugar, firmly packed 1 tablespoon + 1 teaspoon 1 tablespoon 21⁄2teaspoons

Bread flour 4 cups 31⁄4cups 2 cups + 6 tablespoons

Yeast, active dry, instant or bread machine 21⁄4teaspoons 21⁄4teaspoons 2 teaspoons

Water 2 cups 2 cups 2 cups

Baking soda 2 tablespoons 2 tablespoons 2 tablespoons

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 51⁄2quart 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 11⁄2minutes. 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 parchment-lined baking

sheet. Bake in the oven until dark and golden, approximately 15 to 20 minutes. When pretzels are finished, transfer to a wire cooling rack.