AuthorSteve Nubie
Pretzels are easy to make once you master the classic pretzel knot. The pretzels are finished in the oven and are often served with mustard on the side.
You finish the pretzels a variety of ways the most popular is a brushing of water onto the dough and a sprinkle of course sea salt. Another variation involves brushing the pretzel dough with melted butter and a dusting of cinnamon and sugar.
Select dough course.
When dough cycle is complete remove dough to a lightly floured surface and cut dough into 16 equal pieces.
Roll each piece with both hands to form a 16-inch rope of dough.
Fold the dough into a pretzel shape. To do this, cross the ends of the rope to make a loop and twist the crossed ends once and fold across the loop. You might have to practice a bit, but when you get the pretzel shape you’ll recognize it.
Place on a greased baking sheet and brush with a glaze of 1 egg white and 1 tbsp of water beaten together. Top with coarse sea salt and/or parmesan cheese or whatever toppings you like.
Bake in a preheated oven at 375°F/190°C for 15 to 20 minutes or until browned.
Ingredients
Directions
Select dough course.
When dough cycle is complete remove dough to a lightly floured surface and cut dough into 16 equal pieces.
Roll each piece with both hands to form a 16-inch rope of dough.
Fold the dough into a pretzel shape. To do this, cross the ends of the rope to make a loop and twist the crossed ends once and fold across the loop. You might have to practice a bit, but when you get the pretzel shape you’ll recognize it.
Place on a greased baking sheet and brush with a glaze of 1 egg white and 1 tbsp of water beaten together. Top with coarse sea salt and/or parmesan cheese or whatever toppings you like.
Bake in a preheated oven at 375°F/190°C for 15 to 20 minutes or until browned.
Great idea!
Steve
I have made these several times. Instead of rolling in hands I roll the dough thin enough and cut 16 pieces with pizza cutter.