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Pretzel Bread

Pretzel Bread


 INGREDIENTS 


Dough:
1 cup milk
2 tablespoons butter or margarine
2 tablespoons brown sugar
3 cups all-purpose flour, or more as needed
2 teaspoons salt
1 envelope Fleischmann's(R) RapidRise Yeast

Boiling Solution:
3 quarts water
3/4 cup baking soda

Egg Wash:
1 egg
1 teaspoon water


 DIRECTIONS 


  1. Place the dough ingredients in bread machine in the order recommendec by manufacturer and set on dough cycle. When completed, remove from pan and divide dough into 2 equal pieces
  2. Preheat oven to 400 degrees F.
  3. Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
  4. Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.
  • Rolls: Divide dough into 8 pieces and roll each into a ball. Use same procedure as listed above. Boil, egg wash, score top and bake for the same amount of time.
  

Pretzel Bread
Nutrition Information
Pretzel Bread
Serving Size:
Amount Per Serving
Calories 1846.50
Calories from Fat 307.50
Total Fat
33.6g
Saturated Fat
19.6g
Trans Fat
0.0g
Cholesterol
90.0mg
Sodium
4971.3mg
Total Carbohydrate
329.7g
Dietary Fiber
12.5g
Sugars
38.5g
Protein
51.2g
Vitamin A 20%
Vitamin C 0%
Calcium 38%
Iron 106%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Change serving size to get new nutritional values
Serving Size: 
 
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A tad, a dash, a pinch...
Measuring spoons


When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon
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