Try this Big Soft Pretzels Abm recipe, or contribute your own.
Suggest a better descriptionLightly grease 2 large baking sheets. In a large bowl, dissolve yeast in lukewarm water. Blend in 2 eggs and butter. Add 5 cups bread mix. Stir well. Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Roll pieces of dough into ropes about 1/2 inch in diameter and 18 to 24 inches long. Form into pretzel shapes. For pretzel sticks, cut dough into 5 to 6 inch lengths. Place on prepared baking sheets. Preheat oven to 425. Brush tops of pretzels with beaten egg and sprinkle with coarse salt. Bake immediately 12 to 15 minutes, until brown and crisp. Makes 12 to 15 large pretzels. Variation For a chewier pretzel, drop pretzel-shaped dough into a pan of boiling water. When dough floats to the top of the water, remove it. Preheat oven to 400. Brush with egg and sprinkle with coarse salt. Bake about 30 minutes. All of these recipes I have posted using my bread mix can be adjusted to use with the bread machine, some using the dough setting. I have had excellent results. Will try to post more over the weekend as I get time. Also have a lot of other "mix" recipes if anyone is interested. Formatted by Elaine Radis BGMB90B; JUNE, 1993
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Serving Size: 1 Serving (774g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1653 | ||
Calories from Fat: 1328 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 147.6g | 197 % | |
Saturated Fat 75.5g | 377 % | |
Monounsaturated Fat 45.3g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 2570.5mg | 791 % | |
Sodium 15385.6mg | 531 % | |
Potassium 1127.1mg | 30 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 7.4g | ||
Protein 77g | 110 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1653
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