Delicious Bread Machine Soft Pretzels are a fun family treat, great by themselves or dipped in melty butter. Make them easily at home, instead of going to the mall.
- How to Shape Soft Pretzels
- Why do You Add Baking Soda to Boil Pretzels?
- What Gives the Pretzel its Flavor?
- What’s the Difference Between Bread and Pretzels?
- Recipe
Ingredients
It’s hard to believe that, with only these few pantry staples, you can create delicious soft pretzels from scratch!
The only thing you may not have is the Bittermans Flake Salt. It turns out that it’s the perfect salt for soft pretzels. You can find it online at The Meadow. A little goes a long way so don’t feel like you need to buy a lot, unless you really want. I won’t tell!
While you’re browsing, be sure to check out the lemon salt and the popcorn salt. I can recommend both without hesitation. Yum!
How to Shape Soft Pretzels
For this recipe, you make eight balls of dough. All recipes say to “roll it into a long rope”. I’m here to tell you that it’s not as easy as it sounds.
For these pieces, I did more squeezing into shape, while pulling on the dough. I also played a little game of jump rope and suspended the dough rope above the kitchen counter in order to let gravity take its course.
Just be careful while you’re shaping the rope. It can easily rip. You’re looking for 18-20 inches.
To start, form an upside down “U” then cross the two ends. Then cross them again. Now, just fold it in half so the ends are touching the top of the curve. Easy, peasy.
Let the Dough Rise
I find that my favorite method for the final rise of any bread dough is to use the oven.
Turn on the oven to the very lowest temperature. My oven has a low temperature of 170℉. Allow the oven to preheat then turn it off completely.
Place the dough in the oven, covered with a clean, dry cloth. Let rise until doubled. This usually takes about 30 minutes. The pretzels will be nice and fluffy.
Frequently Asked Questions
What I’ve noticed is that, if you try to put wet dough in the oven, it just bakes to a pasty yellow or gray color. The baking soda is crucial to give the beautiful golden color. You don’t want to skip that part.
There’s a little bit of butter and brown sugar, but the predonimant flavor you’re tasting is baking soda. If you have a big factory, you may find lye flavoring the pretzels, but you can just stick to baking soda in the family kitchen.
What’s the Difference Between Bread and Pretzels?
The difference is the shiny surface and the chewy texture. Soft pretzels have a distinct look and feel. This surface is made by boiling the pretzels before baking. You do the same thing with bagels.
Have a look at this 8″ Stainless Steel Spider Strainer (aff link). This is perfect for lifting out pretzels, bagels and so much more.
For this recipe, I like to boil the pretzel for about 60 seconds on each side. After the full 2 minutes, it will be a little more solid. If you try to remove it sooner, the pretzel is still really loose and floppy. It doesn’t hold its shape and can tear apart easily.
More Recipes
I use the bread machine quite a bit, sometimes twice a week. I have lots of recipes, savory and sweet. Check out all my Bread Recipes or here are my favorites:
Recipe
Bread Machine Soft Pretzel Recipe
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- Bread Machine, if using Bread Machine instructions (Cuisinart Bread Maker 2 Pound used)
- Standing Mixer with dough attachment, if using Standing Mixer instructions
- Baking Sheet
- Parchment Paper
- Plastic Wrap
Ingredients
Dough
- 1 ⅛ cups Water, very warm, about 105-110℉
- 2 ½ teaspoons Yeast
- 2 tablespoons Brown Sugar
- 400 grams Bread Flour, (about 3 ¾ cups spoon and fill)
- 2 tablespoons Butter, cut into 8 equal pieces
- 1 teaspoon Salt
Finishing
- Salt, course grind, optional
- Cooking Spray
- 6 quarts Water
- ⅓ cup Baking Soda
Instructions
- Proof the yeast: In a small bowl or glass measuring cup, stir together water, yeast and brown sugar until mixed well. Set aside. After 5-15 minutes, check the yeast to see that it has a nice foam layer to ensure the yeast is viable. If there is no foam layer, check your yeast. It may be expired and you'll need to try again.
- Place yeast mixture and flour in bread pan, distribute the bits of butter over the top and add salt. Set bread machine to make dough only. It will take about 1 ½ hours.
- Remove dough from bread pan and wrap dough ball loosely in plastic wrap, set on large plate and place in the refrigerator. Chill for 30 minutes. The dough will expand when chilled. If you need to chill longer (or overnight), wrap with a second layer of plastic wrap after the dough has expanded for 30 minutes.
- Cut dough ball into 4 pieces then cut each into 2 pieces, for a total of 8 pieces.
- Place parchment paper on baking sheet and spray lightly with cooking spray. On a lightly floured surface, roll each piece of dough into an 18-20" rope. Form a "U" shape. Cross the ends then twist them again. Fold in half so the edges are touching the curve of the "U" and press lightly. See tips above on rolling out the dough. Cover with a clean towel and allow to rise in a draft-free location until double, about 30 minutes. See tips above on this rise if your home is cold and there are drafts.
- Place a medium stock pot or Dutch oven on stove with 6 quarts water and baking soda. On medium high heat, begin bringing to boil. The water needs to be very hot. It needs to be up to boiling temperature, not a little bit of simmering bubbles at the bottom. Preheat oven to 425℉. Using a thin spatula, very carefully remove pretzel from baking sheet and slide into water. Use care because the dough is very delicate. It can easily break if you're not careful. Cook for 60-70 seconds then turn to the other side and cook 60-70 seconds more. The time may vary. You will be able to push it lightly with the spatula and feel that it's a little more solid and no longer as fluffy soft. It needs to hold its shape. (You WILL be disappointed if you don't reach the point where the dough gets more solid. Don't remove it until it's no longer fluffy soft.) Remove with a large slotted spoon to a platter or parchment paper. Boil no more than two at a time. This portion won't take very long and should be about ready when the oven finishes preheating.
- Sprinkle course salt over top while the pretzels are still wet.
- Place a fresh parchment paper on a baking sheet and spray lightly with cooking spray. Place the boiled pretzels on the sheet and bake 12-15 minutes until golden brown.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Elaine Brown says
Why am I refrigerating the dough in the bread machine recipe but it’s not refrigerated in the mixer recipe for it to rise which doesn’t sound right!?
Christian Guzman says
It looks like I wasn’t specific enough in my instructions and I’ve updated the post. After you punch down the dough, you will continue with the instructions, starting with #4. Chill the dough for about 30 minutes to make it more elastic and pliable then proceed. Thank you for pointing this out and thank you for visiting!
Abbey says
Can i use bread machine yeast? How would I do that?
Christian Guzman says
I’ve never used the product labeled “bread machine yeast”, but, from everything I’ve read, it’s exactly the same and you can use it.