I created this recipe when my kids were little because I loved the soft pretzels from “PretzelMaker”, but didn’t feel like loading my little kids in the car and taking them to the mall. I tried the frozen “Super Pretzels, but the texture just doesn’t cut it for me! You’ll also find that making them is a lot more cost effective!
I rarely make bread in my breadmaker anymore, but I sure do use it for a lot of other things! This recipe is one of them! There are some notes at the bottom of the recipe for making these without a breadmaker, but to be honest, it has been a long time since I made any dough this way. I just add the ingredients in the order specified by my breadmaker, (usually it’s either wet ingredients first, or dry ingredients first, depending upon the breadmaker), turn the breadmaker to the “dough” setting and press start!
After it comes out, I set it on a lightly floured surface for about 10 min. Truth be told, I have skipped this step sometimes, so it can be done, but I find the dough is more workable and the pretzels a little fluffier when I do this.
If you don’t want to deal with making your own dough, you could make these with any frozen roll dough, but you would probably need to use the larger size rolls or use 2 dough balls for each pretzel. once defrosted, roll them into ropes and follow the rest of the instructions.
These are super yummy dipped in pizza sauce! If you like these, you’ll want to watch for my Cinnamon Roll Soft Pretzels recipe, which I will be posting soon!
To make Garlic-Parmesan pretzels, sprinkle garlic salt and grated parmesan cheese on the pretzels after brushing with the egg white. 
Delicious!
If you like these, you’ll want to watch for my Cinnamon Roll Soft Pretzel recipe, which I will be posting soon!
| Prep Time | 20 min |
| Cook Time | 12 min |
| Passive Time | 90 min |
| Servings |
servings
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- egg
- 1/4 c margarine or butter
- 1/2 c warm water
- 1/2 c warm milk
- 1 tsp. salt
- 1/3 c sugar
- 3 1/2 c bread flour or all purpose flour
- 2 1/4 tsp active dry yeast
- 1 egg white
- 1/4 c water
- kosher salt
Ingredients
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- Put ingredients into bread maker in order specified by your instruction manual. (It will usually be in the order given or the exact opposite.) Select a large loaf size and the dough setting. When dough is ready, remove it from the bread maker, cover with a dry cloth and let it rest on a floured surface for 10 min.
- Divide dough into 16 pieces. Roll each into a 12 inch rope. Fold each rope into a pretzel shape and place on greased cookie sheet.
- Mix egg white and 1/3 cup water in a bowl. Brush on pretzels and sprinkle with coarse Kosher salt.
- Bake at 400* for 12-14 min on until brown.
- Brush with melted butter. Serve with mustard, pizza sauce, cheese sauce, or alfredo sauce.
**TO FREEZE AND BAKE LATER: Make and shape dough as directed. Place on a greased cookie sheet or cookie sheet lined with parchment paper. Place in the freezer for 20-25 min or until they are holding their shape. Move all of the pretzel shaped dough to a freezer-safe container or bag. Remove and bake as many as you want, even just a few at a time for after school snacks. Remove from the freezer 30 min early to defrost a bit, then brush with egg white, coarse salt and bake as directed.
**If you do not have a bread maker, you can mix 2 c. of the four, the sugar, butter, salt and yeast in a large bowl. Add water, milk and egg. Beat on low-speed, scraping bowl frequently, 1 min. Then do the same on medium speed. Stir enough of the remaining flour to make easy to handle. Turn onto lightly floured surface, knead until smooth and elastic (5 min). Place in a large greased bowl; turn greased side up. Let rise in a warm place until double (about 1 hr.) Punch down dough; shape as desired.
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