Soft Pretzels from Bread Machine Pizza Dough


1 cup -- Flat Beer

2-1/2 cups -- All Purpose Flour

2 Tbsp. -- Sugar

1 tsp. -- Salt

1 Tbsp. -- Butter

1 tsp. -- Active Dry Yeast

Vegetable Oil


1. Place dough onto a lightly
floured board and divide dough
into 4 equal portions.
2. Cut each quarter into 8 equal
portions. Roll each piece of
dough into a thin rope about 20
inches long and pencil-thin.
3. To shape into pretzel, pick up
ends of rope in each hand and
curve into a circle, crossing
ends at top.
4. Twist ends once and lay it down
over bottom of circle.
5. Invert pretzels so ends are
underneath and place about 1
inch apart on well greased
baking sheet. Then brush with
beaten egg and sprinkle lightly
with coarse salt, poppy seeds,
or sesame seeds.
6. Bake at 400°F for 10 to 12
7. For crispy, dry, crunchy
pretzels, place cooked pretzels
in cool oven on an ungreased
baking sheet. Allow it to stand
for 3 hours or overnight. This
process allows pretzels to
become dry and crunchy.
8. For soft and chewy pretzels,
serve warm with mustard.
Makes 32 pretzels.