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1g
fiber
•
rack.
cooling
baking
parchment-lined
on
back
3
for
Boil
minutes.
⁄
1
after
2
1
stir
bowl,
small
a
in
soda
baking
to
pretzels
allow
and
plastic
with
Cover
size.
recipe
specific
the
to
according
mix,
to
Start
Press
size.
dough
kneading
the
with
fitted
pan
bread
tablespoons
2
cups
2
teaspoons
2
tablespoons
6
+
cups
2
teaspoons
⁄
2
2
1
teaspoons
⁄
1
2
1
cup
⁄
4
3
pretzels
8
–
Small
8mg
calc.
•
939mg
sod.
•
0mg
chol.
pretzel:
wire
a
to
transfer
finished,
are
pretzels
place
and
solution
soda
baking
each
flipping
time,
a
at
one
water
and
water
of
cups
2
the
Place
425°F.
paper.
parchment
with
lined
pieces
equal
into
dough
Divide
Select
Dough.
Dough/Pizza
select
the
in
soda)
baking
the
or
water
tablespoons
cups
teaspoons
cups
tablespoon
teaspoons
cup
pretzels
12
–
Medium
Yes
Cycle
•
0g
fat
sat.
•
1g
fat
•
5g
pro.
•
28g
2-ounce
per
information
Nutritional
When
minutes.
20
to
15
approximately
stirred
the
into
pretzel
each
Dip
boiling
the
into
pretzels
slide
carefully
to
oven
Preheat
boil.
a
to
bring
sheet
baking
a
on
place
and
shape
surface.
floured
a
to
transfer
and
Menu
Press
Maker.
Bread
of
amount
second
the
add
not
(do
2
tablespoons
2
cups
⁄
2
teaspoons
4
1
⁄
3
cups
4
1
1
teaspoon
1
+
tablespoon
2
cup
⁄
+
tablespoon
4
1
1
cups
pretzels
16
–
Large
-
Timer
Start
Delay
Dough
Dough/Pizza
Pretzels
Soft
carb.
•
fat)
from
(4%
141
Calories
golden,
and
dark
until
rack.
cooling
wire
a
on
drain
to
pretzels
boil,
a
to
comes
water
and
rested
and
pan
sauté
quart
⁄
5
wide
a
2
1
minutes.
pretzel
a
into
dough
Twist
rope.
and
machine
from
dough
remove
Convection
Cuisinart™
the
in
pan
yeast
and
flour
bread
sugar,
brown
2
2
⁄
2
machine
bread
or
instant
4
1
4
1
packed
1
⁄
1
4
1
56
oven
the
in
Bake
sheet.
Allow
total.
minutes
have
pretzels
Once
reserve.
and
in
water
of
inches
2
Place
30
to
20
about
for
rest
thin
a
into
ball
each
Roll
completed,
is
cycle
When
rise.
and
knead
bread
the
Place
paddle.
salt,
water,
the
Place
soda
Baking
Water
dry,
active
Yeast,
flour
Bread
firmly
sugar,
Brown
Salt
90°F
80°–
Water,
Ingredients
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