Pretzels

This bread machine recipe is easy and requires little hands-on work. Most of the time is spent rising or baking.

Pretzels
Makes about 8-10 pretzels

2/3 cup water
1 1/4 tablespoons oil
2 teaspoons sugar
1/3 teaspoon salt
2 cups all purpose flour
1-1 1/2 teaspoons yeast

Additionally you will need:
5 cups water
5 teaspoons baking soda
kosher salt or other topping

Add all ingredients from the first ingredient list in order into the bread machine and let it knead and rise in the machine. Turn dough out onto a lightly floured surface. Then divide and shape your pretzels. Cover and allow to rise for 45 minutes in a warm place.

In a non-aluminum pan bring 5 cups of water and 5 teaspoons of baking soda almost to a boil. Gently place the pretzels into the water and allow to cook for about 30 seconds on each side. Try not to let the water come to a full boil. Remove the pretzels with a slotted spoon and place on a greased baking sheet. Sprinkle with kosher salt or other desired toppings. Bake at 475°F for 10-12 minutes or until brown.

Preboiling and baking:


After baking:

If you don't have a bread machine add the warm water into a bowl and then add the yeast and allow it to proof for about 5 minutes. Then add the rest of the ingredients and knead for 10 minutes. Allow to rise until doubled and then follow the above directions.

French Bread

A delicious recipe originally from the cookbook Bread Machine Magic:

Authentic French Bread
Makes one 1 1/2 lb loaf (measurements to make a 1 lb loaf are in parentheses)

1 (3/4) cup water
1 1/2 (1) tsp salt
3 (2) cups bread flour
2 1/2 (2 1/2) tsp yeast
cornmeal

Add all ingredients except the cornmeal to the bread machine in order. Select dough setting and start machine. When the dough is done rising in the machine, turn it out onto a floured surface.

For a 1 1/2 lb loaf, shape the dough into either one 12-inch oblong loaf, 1 large round loaf, 2 thin 18-inch thin baguettes, or 8 rolls

For a 1 lb loaf, shape the dough into either one 10-inch oblong loaf, one large loaf, one thing 24-inch baguette, or 6 rolls.

Dust the top(s) with a little flour and rub it in. Place on a cookie sheet dusted with cornmeal. With a sharp knife or razor, slash the tops about 1/2 inch deep down the center. On an oblong loaf make 3 slashes, on a round loaf make an "X" or "#". Cover and allow to rise in a warm place for until doubled (around 30-45 minutes).

Place a pan of hot water in the bottom of the oven (this will make the bread have a crispier crust). Preheat the oven to 450°F. Bake the round or oblong loaf about 20 minutes, the baguettes about 15 minutes, and the rolls 10-12 minutes. Remove from oven and serve warm or cool on a rack.

This bread does go stale quickly so it's best made within a few hours of eating.


If you don't have a bread machine I imagine you could add the warm water into a bowl and then add the yeast and allow it to proof for about 5 minutes. Then add the salt and flour and knead for 10 minutes. Allow to rise until doubled and then follow the above directions.

I've never tried this without a bread machine, but I see no reason why it wouldn't work.


Happy baking!