Breadmaker Pretzels

For the pretzels:
Place the ingredients (from the cup of warm water to yeast) into the pan of the bread maker according to your manual’s instructions (I did it in the order listed above, liquids to dry, ending with yeast).

Program the machine to the dough setting and start it up. Let it complete its cycle. Take the canister out of the bread maker and allow it to rest 10 minutes.

Turn dough out onto a smooth work surface and flour counter at this point. Divide into 8-10 pieces.

Preheat oven to 425°F.

Roll each section of dough into an 16-18 inch rope. Shape each rope into a round and then lift each end to cross over and touch opposite side of the circle, tucking the ends underneath the round, sealing with a dab of water. Or twist into any shape you desire.

Place on parchment lined baking trays and let the pretzels rise for about 15 minutes.

Combine water and baking soda in a large saucepan and bring to a boil.
With a slotted spoon lower a pretzel into the boiling water mixture and cook for about 15 seconds on each side, or until it floats to the surface.

Take it out from the water bath and return to the parchment lined trays. Repeat with the rest of the pretzels. Place about 6 per 9X13″ tray

For the glazes and topping:

Beat egg and water together and brush egg glaze onto all of the pretzels. Sprinkle with salt or sesame seeds or just leave plain.

Bake for 8-10 minutes until golden brown, turning them over halfway through. When done remove trays from the oven. Brush melted butter onto tops of pretzels.

Adapted from Food.com.