Makes ~23 small pretzel sticks great for snacking.
Ingredients
- 320mL (1-1/3 cups) water (flat beer or other liquid)
- 488g (3 3/4 cups) AP Flour
- 7.5g (1.5 tsp) salt
- 21g (1.5 Tbsp) butter
- 6g (2 tsp) rapid rise yeast
Egg Glaze
- 1 large egg, beaten
Water Bath
- 1/2 cup (120g) baking soda
- 9 cups (2.13L) water
Topping
- Course salt, to taste (or pretzel salt)
Directions
- Put ingredients in bread machine baking pan in order listed, set Course to DOUGH and press START.
- Prep two baking sheets with parchment paper or silicon mats.
- When dough is completed, bring a large pot with water and baking soda to a rolling boil.
- Turn out the dough and cut into desired size (I did 35g) and roll into a thin rope and place on a baking sheet.
- Place each dough stick into the water bath for ~20 seconds and put back onto baking sheet.
- Brush each stick with egg wash and sprinkle with salt.
- Put into oven for ~15 minutes or until golden brown.
Nutrition (using WIO white AP flour and water for liquid) | Serving size: 1 stick
- Net digestible carbs: 0.135 | Calories: 18 | Protein: 2.1 | Fat: 0.8