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Pretzels for the Breadmaker

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Recipe

 
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Pretzels
2 ½ teaspoons yeast, active dry
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4 cups all-purpose flour
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teaspoon salt
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1 ⅓ tablespoons sugar
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2 ½ tablespoons margarine
or butter
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1 ⅓ cups water
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Water for 'bath
4 cups water
at a simmer
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5 teaspoons baking soda
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Ingredients

Amount Measure Ingredient Features
Pretzels
13 ml yeast, active dry
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946 ml all-purpose flour
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3.3 ml salt
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2E+1 ml sugar
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38 ml margarine
or butter
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315 ml water
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Water for 'bath
946 ml water
at a simmer
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25 ml baking soda
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Directions

Add into the bread machine in this order.

Set on manual.

FORMING: Cut dough into short strips, roll into ropes and shape into pretzels.

Cover with a tea towel and let rise for 45 minutes.

'BATH': In a cast iron or OTHER NON-ALUMINUM pan, bring almost to a boil 4 cups of water and 5 teaspoons of baking soda.

Gently place (by hand or using slotted spoon) the pretzels into the water for approximately 15 seconds on each side turning once.

Do NOT let water come to a boil. Remove pretzels and place on a greased baking sheet.

Sprinkle with coarse salt (kosher).

Bake at 475 for 12 minutes.

NOTE: In my oven it took only about 10 minutes, so watch carefully.

Do NOT make the strips too fat; they really puff up.

If you are on a salt- free diet, use sesame, poppy, garlic; whatever you like on the outside.

  • If you use a machine that needs the water first add ingredients in reverse order.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 12014% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 264mg 11%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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