Bread Machine Pretzels

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Prep Time: 20

Cook Time: 12

Rise Time: 1 30

Total Time: 2 2

Servings: Pretzels

Calories: 200kcal

Soft chewy pretzels made easy with the bread machine and finished with a classic salted crust.

Add water, brown sugar, half of the flour, in that order, to the pan of the bread machine
Make a small well and add the yeast
Add the remaining flour and the salt
Select the dough setting and start the machine
During the first kneading cycle check the dough, if it seems too dry, and add up to 1 tbsp water if needed
let the dough cycle finish

Preheat the oven to 425°F
Line a baking sheet with parchment paper or silpat baking liners
When the dough is finished gently press out the air
Divide into 8 equal pieces, set aside, and cover
Bring 8 cups of water to a boil in a large pot
Carefully stir in the baking soda, whisk to combine, be careful here the baking soda can foam up and bubble over

Whisk the egg and water together to make an egg wash, set aside
Roll each piece into a rope about 18-20 inches long
Twist into pretzel shapes, take the two ends and twist them together, then fold it over to the bottom of the pretzels, use a little water to the glue the ends in place, set on the prepared baking sheet
Once all the pretzels are twisted up drop pretzels into the boiling water 1 to 2 at a time
Boil for 10 to 15 seconds
Remove with a slotted spatula and place back on the baking sheet
Repeat with the remaining pretzels
Brush over the egg wash over the boiled pretzels and sprinkle with coarse kosher salt
Bake for 13 to 15 minutes until deeply browned