Baked Pretzels Recipe -
Baked Pretzels Recipe
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Baked Pretzels
See how easy it is to make ballpark-style soft pretzels. See more

Baked Pretzels

Recipe by  

"Pretzels where the dough is mixed in the bread machine."

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Ingredients Edit and Save

Original recipe makes 18 pretzels Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    2 hrs 40 mins


  1. Measure first 6 ingredients in order listed into baking pan. Select: Dough/Pasta Setting and press start.
  2. When the cycle is complete remove dough to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll into a 14X9 inch rectangle. With a sharp knife, cut into eighteen 14X1/2 inch strips. Gently pull each strip into a rope 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 sheets. DO NOT LET RISE.
  3. Combine lightly beaten egg and 1tablespoon water; brush on pretzels. Sprinkle with kosher salt. Bake in a preheated 350 degrees F (175 degrees C) oven for 18-20 minutes or until done. Remove from sheets and let pretzels cool on wire rack. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Sep 18, 2003

This makes wonderful pretzels with a great taste and texture. They should be eaten fresh or they will get hard.

Most Helpful Critical Review
Apr 11, 2003

These were not soft/chewy but hard and dry ! The dough was very easy to handle.


50 Ratings

Jan 03, 2011

I have to wonder if people leaving negative reviews expected boiled pretzels. The leathery, really chewy taste of pretzels is usually because the pretzels have been boiled before baking. It is essentially the same process for bagels as it is for pretzels: boil water and baking soda, and boil the pretzel for approximately 30 sec-1 min in the boiling water, then transfer to a baking sheet and bake as directed. That will get you the chewiness a lot of us expect from pretzels. These are a decent, basic pretzel that are so easy bc they are made in the bread machine. You could also make these in the Kitchen Aid mixer as well. I like the slicing part of this recipe--I didn't even bother rolling the slices and they baked up beautifully. I didn't want to do an egg wash, so I used water and then broiled for about a minute to get a darker crust. These are pretzels you want to serve with mustard or butter for dipping--as written, they are a bit bland. Thanks for the recipe!

Apr 11, 2003

Lovely! I used this recipe for my second-ever batch of pretzels, and they turned out perfectly. They taste like store-bought pretzels, especially with the coarse salt. Careful with the salt, though: the pretzels are relatively small, so you don't need a lot of salt grains.

Dec 29, 2003

My family LOVES these pretzels... But, I do change one thing... only make half as many as the recipe says. They are bigger and softer and chewier and mmmmmmm so good and hot. A great tasty treat!

Sep 24, 2003

i added 1/4 cup of dried parmesan, 2 cloves of garlic crushed and 1 teaspoon of mustard. They were absolutley delicious and my kids even took them to school for recess!

Apr 11, 2003

Fun for kids to prepare and eat!

Apr 11, 2003

These were very easy to make, but I will experiment a bit to get a tougher crust (my preference).


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  • Calories
  • 97 kcal
  • 5%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 781 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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