Pepperoni Soft Pretzels Bread Machine Recipes

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PEPPERONI SOFT PRETZELS (BREAD MACHINE)



Pepperoni Soft Pretzels (Bread Machine) image

Make and share this Pepperoni Soft Pretzels (Bread Machine) recipe from Food.com.

Provided by Chilicat

Categories     Yeast Breads

Time 1h

Yield 16 serving(s)

Number Of Ingredients 14

1 1/4 cups water (80 F/27 C)
1 egg yolk, room temperature (save white for egg wash)
1 tablespoon oil
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon white pepper
3 1/2 cups bread flour
1 tablespoon active dry yeast
1 cup thin sliced pepperoni
2 tablespoons parmesan cheese
1 egg white
1 tablespoon water
1 tablespoon kosher salt
1 tablespoon sesame seeds

Steps:

  • Program machine for the Dough setting.
  • When the bread machine beeps, place dough on a lightly floured surface and divide into 16 pieces.
  • Roll each piece into a 16 inch rope. Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop.
  • Place on a greased baking sheet 1 1/2 inches apart. Brush with egg wash and sprinkle with.
  • topping that you choose.
  • Let rise until double in size, about 30 minutes. Bake at 375°F/190°C for 15-20 minutes or until done.

Nutrition Facts : Calories 125.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 12.3, Sodium 596.2, Carbohydrate 22.9, Fiber 1, Sugar 1.7, Protein 3.8

PEPPERONI PRETZELS



Pepperoni Pretzels image

Provided by Guy Fieri

Time 2h15m

Yield 28 small pretzels

Number Of Ingredients 10

1 1/2 tablespoons dry active yeast
1 tablespoon agave nectar
2 1/2 cups whole-wheat flour
2 3/4 cups all-purpose flour, plus more for dusting
1 teaspoon sea salt
2 large eggs
2 cups shredded mozzarella
1/2 cup shredded parmesan, plus more for sprinkling
1 1/3 cups diced pepperoni
Coarse salt

Steps:

  • Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
  • In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
  • On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Sprinkle 1/2 cup mozzarella across the middle of the dough; fold the bottom third of the dough over the cheese, then sprinkle 2 tablespoons parmesan and 1/3 cup pepperoni over the folded part. Fold the top third of the dough over the parmesan and pepperoni. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.
  • One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.
  • Repeat with the remaining 3 pieces of dough and the remaining cheese, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
  • Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with parmesan and coarse salt. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.

SOFT PRETZELS (FOR BREAD MACHINES)



Soft Pretzels (For Bread Machines) image

My family just calls them Aunt Kimmie's Pretzels! These are so good--no need to go to the mall just head for the kitchen!

Provided by KimmieOH

Categories     Yeast Breads

Time 2h8m

Yield 8 Large Pretzels

Number Of Ingredients 9

1 (1/4 ounce) package dry active yeast
1 tablespoon sugar
3 cups flour
1 cup water
1/2 teaspoon salt
2 tablespoons oil
1 egg white, slightly beaten
coarse salt
butter

Steps:

  • Place ingredients in bread machine pan in the order suggested by the manufacturer.
  • Select White Bread setting, Manual and then press Start.
  • After the machine has completed the second rising cycle, it will beep.
  • Remove the dough onto a very lightly floured surface.
  • Divide into 4 parts.
  • Divide each fourth into 3 pieces.
  • Roll each piece into an 18 inch rope.
  • Shape rope into a circle, overlapping about 4 inches; from each end, leaving ends free.
  • Take one end in each hand and twist at the point where dough overlaps.
  • Carefully lift ends across to the opposite edge of circle.
  • Tuck ends under edge to make a pretzel shape; moisten and press ends to seal.
  • Place on greased cookie sheet.
  • Let rise, uncovered, until puffy, about 20 minutes.
  • In a 3-quart saucepan, combine 2 quarts of water and 1/3 cup baking soda; bring to a boil.
  • Lower 1 or 2 pretzels into the saucepan; simmer for 10 seconds on each side.
  • Lift from water with a slotted spoon.
  • Return to greased cookie sheet.
  • Let dry briefly.
  • Brush with 1 egg white slightly beaten.
  • Sprinkle with course salt or sesame seeds or leave plain.
  • If you leave them plain, after they bake dip into melted butter then in cinnamon and sugar mixture.
  • Bake at 425°F for 4 minutes; then turn cookie sheet around and bake 4 more minutes.
  • These are so good.

SOFT GIANT PRETZELS



Soft Giant Pretzels image

My husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. -Sherry Peterson, Fort Collins, Colorado

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 8 pretzels.

Number Of Ingredients 7

1 cup plus 2 tablespoons water (70° to 80°), divided
3 cups all-purpose flour
3 tablespoons brown sugar
1-1/2 teaspoons active dry yeast
2 quarts water
1/2 cup baking soda
Coarse salt

Steps:

  • In a bread machine pan, place 1 cup water and next 3 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 8 balls. Roll each into a 20-in. rope; form into pretzel shape. , Preheat oven to 425°. In a large saucepan, bring 2 quarts water and the baking soda to a boil. Drop pretzels into boiling water, 2 at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels., Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with remaining 2 Tbsp. water. Sprinkle with salt.

Nutrition Facts : Calories 193 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

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