Ingredients (for BB-HAC10, makes 8 pretzels):
Make sure that the kneading blade(s) are properly attached. Following the instruction manual, prepare the dough using the ingredients listed.
When the DOUGH course completes, remove the dough from the baking pan onto a lightly floured board. Divide dough into 2 equal portions.
Cut each portion again into smaller pieces. For 2-lb. breadmaker, cut each into 6 equal portions, and for 1-lb. breadmaker, cut each into 4 equal portions. Roll each piece of dough into a rope about 22-inches (56 cm) long.
Preheat the oven at 425°F. Shape each rope into a pretzel. Pick up ends of the rope in each hand and bring in together to form a circle, crossing ends at the top.
Twist ends once and fold over at the bottom of the circle.
Place about 1-inch (2.5 cm) apart on well-greased baking sheets. Brush with beaten egg.
Sprinkle coarse salt.
Bake pretzels in the preheated oven for 15 to 18 minutes.
For crispy pretzels, place cooked pretzels in a cool oven on ungreased baking sheet. Allow to stand 3 hours or overnight. This process makes the pretzels dry and crunchy.
For soft, chewy pretzels, serve warm from the oven with mustard.
Fun Variations (serve with marinara sauce):
Sun-Dried Tomatoes & Cheese Topping, for 4 Pretzels: In a small saucepan, place 1/4 cup sun-dried tomatoes and enough water to submerge the sun-dried tomatoes. Boil for 3 minutes, then turn heat off and allow to cool. Drain, cut into small dice and set aside.
In a small bowl, mix 1 tsp. dried oregano, 1/3 tsp. red pepper flakes and 2 Tbsp. Parmigiano-Reggiano. Sprinkle sun-dried tomatoes then oregano, red pepper flakes and Parmigiano-Reggiano mixture before baking the pretzels.
Pepperoni Pizza Topping, for 4 Pretzels: Cut 1 oz. pepperoni into 1/4 inch strips. Sprinkle 1/4 cup (1 oz.) mozzarella, pepperoni then 1 tsp. dried basil and 1/3 tsp. red pepper flakes before baking the pretzels.