Recipe by Nancy
"Pretzels where the dough is mixed in the bread machine."
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active dry yeast
warm water (110 degrees F/45 degrees C)
This makes wonderful pretzels with a great taste and texture. They should be eaten fresh or they will get hard.
These were not soft/chewy but hard and dry ! The dough was very easy to handle.
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!
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.
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!
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!
Fun for kids to prepare and eat!
These were very easy to make, but I will experiment a bit to get a tougher crust (my preference).
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 10
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See how easy it is to make ballpark-style soft pretzels.
These are so much better, and cheaper, than mall pretzels!
Make these yeasty, chewy pretzels at home. Your family will love them.