If you have a breadmaker in your kitchen, you’ll want to try this recipe! It is easy and really fun to prepare! The pretzels are lightly sweet with a crisp outside and a soft inside. The recipe makes 16 medium-sized pretzels that fit nicely on two cookie sheets.
- 1 ¼ cups water
- 3 ½ cups all purpose flour
- 1 tsp salt
- 1 egg yolk
- 1 Tbsp oil
- 2 Tbsps sugar
- 1 Tbsp bread-machine yeast
- raisins (optional)
- Glaze: 1 egg white & 1 Tbsp water
- Topping: ½ cup sugar & 1 tsp cinnamon
Place the ingredients in the bread pan in the order recommended by the manufacturer (especially note when to add raisins, if including, they usually are placed in later). Use dough setting.
When the setting is complete, remove the dough from the pan. Punch down and on a lightly floured surface, cut the dough into 16 equal pieces.
Roll each piece of dough into a rope, about 16” long.
You can roll the dough on a counter top or hold it up in the air and roll it between your hands.
Shape each rope into a pretzel by crossing the ends of the rope to make a loop. Twist the crossed ends once and fold across the loop, then pinch down. Go ahead and practice on the first one!
Place the pretzels on a greased baking sheet 1 ½” apart (8 per cookie sheet). Whip up the egg white and water and brush lightly on the bagels with a brush. Then sprinkle them with the cinnamon & sugar mixture to taste.
At this point, if you want your pretzels to be a little fuller, you can cover them tightly with a cloth and let them rise for 30-45 minutes before baking. Otherwise, you can bake them right away. Bake in a pre-heated oven at 375° (F) for 15-20 minutes or until golden brown. Remove from the pan and eat them warm! The moment you start eating these, you’ll want to make some more again soon!