Soft Pretzels
Dough/Pizza Dough Cycle
Delay Start Timer - Yes
Ingredients Large – 16 pretzels Medium – 12 pretzels Small – 8 pretzels
Water, 80°–90°F 1
1
⁄4 cups 1 cup
3
⁄4 cup
Salt 1 tablespoon +
1
⁄4 cup 2 teaspoons 1
1
⁄2 teaspoons
Brown sugar, firmly packed 1 tablespoon + 1 teaspoon 1 tablespoon 2
1
⁄2 teaspoons
Bread flour 4 cups 3
1
⁄4 cups 2 cups + 6 tablespoons
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons 2
1
⁄4 teaspoons 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 5
1
⁄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 1
1
⁄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 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.
Nutritional information per 2-ounce pretzel:
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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