Pepperoni Soft Pretzels Bread Machine
Transform your snack game with these Pepperoni Soft Pretzels, made effortlessly using a bread machine! This recipe combines the irresistible chewiness of freshly baked pretzels with the savory kick of diced pepperoni for a crowd-pleasing twist on a classic favorite. The dough is prepared in the bread machine, taking all the guesswork out of kneading and rising, while the traditional baking soda bath ensures an authentic pretzel texture and flavor. Topped with coarse salt and brushed with a golden egg wash, these pretzels bake to perfection in just minutes. Ideal for game-day appetizers, after-school snacks, or casual gatherings, these pepperoni-studded treats are as fun to make as they are to eat.
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Recipe Information
Ingredients
- 1 cup Water
- 0.25 cup Milk
- 2 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 3.25 cups Bread flour
- 2.25 teaspoons Rapid-rise (instant) yeast
- 0.5 cup Pepperoni, diced
- 0.33 cup Baking soda
- 4 cups Water (for baking soda bath)
- 1 tablespoon Coarse salt
- 1 large Egg, beaten
Instructions
Add the water, milk, unsalted butter, granulated sugar, and salt to the bread machine pan in the order recommended by the manufacturer.
Add the bread flour and make a small well in the top of the flour. Place the rapid-rise yeast in the well, being careful not to let it touch the liquid.
Set the bread machine to the dough cycle and press start. Allow the dough cycle to finish, which will include mixing, kneading, and the first rise.
Once the dough cycle is complete, turn the dough out onto a lightly floured surface. Gently knead in the diced pepperoni until evenly distributed throughout the dough.
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
Divide the dough into 8 equal pieces. Roll each piece into a rope about 20 inches long and form into a traditional pretzel shape or any other desired shape.
In a medium saucepan, bring 4 cups of water to a boil. Slowly add the baking soda, stirring to dissolve. Be careful as it may bubble up.
Carefully dip each shaped pretzel into the baking soda bath for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
Brush each pretzel with the beaten egg to give them a golden, shiny finish. Sprinkle coarse salt on top of each pretzel.
Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown.
Allow the pretzels to cool slightly on a wire rack before serving. Enjoy warm!
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 31025 mg | 1349% | |
| Total Carbohydrate | 340.9 g | 124% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 30.0 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 228 mg | 18% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
