Soft Pretzel Trio | zojirushi.com

Ingredients (for BB-HAC10, makes 8 pretzels):

Dough:

1 cup (240mL) flat beer
2-1/2 cups (325g) all purpose flour
2 Tbsp. (24g) sugar
1 tsp. (5g) salt
1 Tbsp. (14g) butter
1 tsp. (3g) active dry yeast

Egg Glaze:

1 (50g) large egg, beaten

Topping:

Coarse salt, as needed

Dipping:

Mustard

1

Make sure that the kneading blade(s) are properly attached. Following the instruction manual, prepare the dough using the ingredients listed.

2

When the DOUGH course completes, remove the dough from the baking pan onto a lightly floured board. Divide dough into 2 equal portions.

3

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.

4

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.

5

Twist ends once and fold over at the bottom of the circle.

6

Place about 1-inch (2.5 cm) apart on well-greased baking sheets. Brush with beaten egg.

7

Sprinkle coarse salt.

8

Bake pretzels in the preheated oven for 15 to 18 minutes.

9

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.

10

For soft, chewy pretzels, serve warm from the oven with mustard.

11

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.