Soft Pretzels with Roasted Jalapeno Cheese Sauce

Tell me that you’re as an obsessive party planner as I am.  Tell me that you hem and haw, and go back and forth a minimum of six times about which desserts you want on your menu. Tell me that I’m not the only one, because I sure feel like it sometimes! I keep a working menu for each party or dinner we plan in Evernote, so that wherever I am, I have access to the most up-to-date file. And that file gets worked over.

Soft Pretzels with Roasted Jalapeno Cheese Sauce

When it comes to deciding on appetizers and snacks, however, life is a little easier. These pretzels, aside from this cheesy chorizo and caramelized onion dip and my old-standby favorite of baked fontina, are my all-time favorite party snacks. I crave buttery soft homemade pretzels nearly all the time, and now that I’ve learned a method to have them on hand for when I have to succumb to the craving, I can share it with you — and you know, take you down with me.  Because you know what?  I know for sure that you guys love your homemade soft pretzels just as much as I do, as is evident from one of my three most popular posts ever.

Soft Pretzels with Roasted Jalapeno Cheese Sauce

So the awesome thing about these pretzels is that you can make the dough and form the pretzels well in advance of your party. The key is to freeze them early, so that they are ready to quickly boil and bake for a few minutes before your guests arrive. You basically do all the hard work days (or weeks!) before your party, then have plenty of time to sit and enjoy the commercials and other incredible food you’ve made during the big game. Or wait, do you ladies actually watch the Super Bowl?

Soft Pretzels with Roasted Jalapeno Cheese Sauce

I’ve included a step-by-step photo guide below about how to shape the pretzels (lots of you have asked me about this) as well as the full recipe with instructions that you can print out. The pretzels themselves are super easy to make and are far more amazing than any mall, stadium, or street pretzel you could buy. Oh, and if you’re a cheese sauce lover like I am (without any processed ingredients!), you’ll love the roasted jalapeño cheese sauce recipe I made as well.  Game on, people, game on!

Soft Pretzel Photo Tutorial 1

Once the dough has risen, dump it out on your work surface and divide it into 8 equal (ish) pieces.  Keep the extra dough covered with a lightly damp towel to prevent it from drying out.  Very lightly oil the surface with some vegetable oil – you can see the droplets above.

Soft Pretzel Photo Tutorial 2

Roll each piece into a 24-inch log.  (This one was almost finished.)  The dough may shrink in size – just keep rolling until you get the size you want.  (It doesn’t have to be exactly 24 inches.  Don’t stress if it isn’t.)

Soft Pretzel Photo Tutorial 3

Shape each log into a large “U” with the ends pointing away from you.

Soft Pretzel Photo Tutorial 4

Cross the ends over each other.

Soft Pretzel Photo Tutorial 5

Twist the ends around each other once to form the classic pretzel shape.  Transfer each pretzel to a parchment-lined baking sheet and cover the formed pretzels with another damp towel.  Either freeze the pretzels on the baking sheets or proceed with boiling and baking them to serve immediately.

Soft Pretzels with Roasted Jalapeño Cheese Sauce

These pretzels are best eaten when they are freshly made. So to make them for a crowd, make the dough then form and freeze the pretzels in advance of your party. This will also give you a good opportunity to double or triple your dough in case you need a lot of pretzels. Instructions for boiling and baking from the freezer are below.

Ingredients

    For the pretzels:
  • 1 1/2 cups warm water (110 to 115 degrees F)
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • 2 1/4 tsp instant yeast
  • 22 oz all-purpose flour, approximately 4 1/2 cups
  • 2 oz unsalted butter, melted
  • 10 cups water
  • 2/3 cup baking soda
  • 2 tbsp butter, melted
  • Pretzel, Kosher, or course sea salt
  • For the roasted jalapeno cheese sauce:
  • 2 small jalapeño peppers
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 8 oz extra sharp cheddar cheese, shredded (not package pre-shredded cheese – shred your own)
  • 1/4 cup cilantro, chopped
  • Kosher salt

Instructions

  1. To make the pretzel dough: In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds. Switch to the dough hook and add the flour and butter. Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and transfer it to a lightly oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  2. Turn the dough out onto a lightly oiled work surface and divide it into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Place a barely damp towel over the dough and the formed pretzels to prevent them from drying out while you form the other pretzels.
  3. At this point, you can freeze the formed pretzels on the baking sheets. Once completely frozen, transfer them to a large zipper bag and continue to freeze until you need them. Use within 2 months.
  4. To make the pretzels: Preheat the oven to 425° F. Line 2 large baking sheets with parchment paper. Set aside.
  5. Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan. If you're freezing your formed pretzels, skip this step now and continue with it when you're ready to boil and bake your pretzels from the freezer.
  6. Using a flat spatula, gently lower the pretzels into the boiling water and boil them for 30 seconds. If boiling the frozen pretzels, add them to the water directly from the freezer - do not thaw them - and boil for a total of 45 seconds. Depending on the size of your pot, boil 2 to 4 pretzels at a time. Remove the pretzels from the water using the spatula, drain as best you can over the pot, and place them on the baking sheets. Brush the top of each pretzel with some melted butter and sprinkle with the pretzel/Kosher/sea salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. If the pretzels were frozen, bake for an extra 1 to 2 minutes. Lightly brush pretzels with the remaining melted butter immediately after you remove them from the oven. Serve warm.
  7. To make the cheese sauce: Set the jalapeños on a baking sheet and roast under the broiler until blackened on all sides, about 10 minutes. Alternatively, you roast them over a gas burner on the stove, turning with tongs. Place the jalapeños in a heatproof bowl and cover the bowl tightly with plastic wrap. Allow the peppers to cool for 15 minutes then with a paper towel, peel and discard the blackened skins off leaving just the fleshy peppers remaining. Slice, remove and discard the seeds, and roughly chop the peppers. Set aside.
  8. In a small saucepan set over medium heat, melt the butter. Stir in the chopped jalapeños to coat with the butter. Whisk in the flour, coating the peppers, and cook for 30 seconds, whisking constantly.
  9. Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes. Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted. Stir in the cilantro and add a pinch of salt, if needed. Serve warm. The sauce can be kept warm for 15 to 20 minutes over very low heat on the stove, stirring occasionally. Leftovers can be reheated in the microwave on medium power at 30 second intervals.

Source

source: pretzels adapted from Alton Brown (freezing method from Annie's Eats), cheese sauce adapted from this recipe

http://www.smells-like-home.com/2013/01/soft-pretzels-with-roasted-jalapeno-cheese-sauce/

This post is part of BlogHer’s Game Day Eats editorial series, made possible by Kettle Brand Chips.

Soft Pretzels with Roasted Jalapeño Cheese Sauce

  • Prep Time: 1hr 20min
  • Cook Time: 15min
  • Yield: 8 large pretzels

Ingredients

For the pretzels:
1 ½ cups warm water (110 to 115 degrees F)
1 tbsp sugar
2 tsp kosher salt
2 ¼ tsp instant yeast
22 oz all-purpose flour, approximately 4 1/2 cups
2 oz unsalted butter, melted
10 cups water
2/3 cup baking soda
2 tbsp butter, melted
Pretzel, Kosher, or course sea salt, for sprinkling

For the roasted jalapeño cheese sauce:
2 small jalapeño peppers
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk
8 oz extra sharp cheddar cheese, shredded (not package pre-shredded cheese – shred your own)
¼ cup cilantro, chopped
Kosher salt

Instructions

  • 01

    To make the pretzel dough: In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds.  Switch to the dough hook and add the flour and butter.  Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and transfer it to a lightly oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

  • 02

    Turn the dough out onto a lightly oiled work surface and divide it into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Place a barely damp towel over the dough and the formed pretzels to prevent them from drying out while you form the other pretzels.
    At this point, you can freeze the formed pretzels on the baking sheets.  Once completely frozen, transfer them to a large zipper bag and continue to freeze until you need them.  Use within 2 months.

  • 03

    To make the pretzels: Preheat the oven to 425° F. Line 2 large baking sheets with parchment paper. Set aside.
    Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan.  If you’re freezing your formed pretzels, skip this step now and continue with it when you’re ready to boil and bake your pretzels from the freezer.
    Using a flat spatula, gently lower the pretzels into the boiling water and boil them for 30 seconds.  If boiling the frozen pretzels, add them to the water directly from the freezer – do not thaw them – and boil for a total of 45 seconds. Depending on the size of your pot, boil 2 to 4 pretzels at a time.

  • 04

    Remove the pretzels from the water using the spatula, drain as best you can over the pot, and place them on the baking sheets. Brush the top of each pretzel with some melted butter and sprinkle with salt. Bake until dark golden brown in color, approximately 12 to 14 minutes.  If the pretzels were frozen, bake for an extra 1 to 2 minutes.  Lightly brush pretzels with the remaining melted butter immediately after you remove them from the oven. Serve warm.

  • 05

    To make the cheese sauce: Set the jalapeños on a baking sheet and roast under the broiler until blackened on all sides, about 10 minutes.  Alternatively, you roast them over a gas burner on the stove, turning with tongs.  Place the jalapeños in a heatproof bowl and cover the bowl tightly with plastic wrap.  Allow the peppers to cool for 15 minutes then with a paper towel, peel and discard the blackened skins off leaving just the fleshy peppers remaining.  Slice, remove and discard the seeds, and roughly chop the peppers.  Set aside.

  • 06

    In a small saucepan set over medium heat, melt the butter.  Stir in the chopped jalapeños to coat with the butter.  Whisk in the flour, coating the peppers, and cook for 30 seconds, whisking constantly.

  • 07

    Slowly whisk in the milk until no lumps of flour remain.  Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes.  Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted.  Stir in the cilantro and add a pinch of salt, if needed.  Serve warm.  The sauce can be kept warm for 15 to 20 minutes over very low heat on the stove, stirring occasionally.  Leftovers can be reheated in the microwave on medium power at 30 second intervals.

pretzels adapted from Alton Brown | freezing method from Annie’s Eats | cheese sauce is a Smells Like Home original recipe

  • January 22, 2013 at 12:08 PM

    These look amazing! I love homemade pretzels, and it’s been way too long since I’ve made them. And that dipping sauce just looks so delicious! 🙂

  • January 22, 2013 at 1:17 PM

    I absolutely love this pretzel recipe! We make it every year for the Super Bowl, though usually as bite-sized pretzels. Great step-by-step pictures (I have that same KAF mat)! 🙂

  • January 22, 2013 at 2:46 PM

    I too am an obsessive menu maker. It’s just as bad narrowing down things for a small dinner party as it is for Thanksgiving 🙂 The dip sounds fabulous!

    • January 22, 2013 at 3:41 PM

      Yep, definitely right up your alley!

  • January 22, 2013 at 3:12 PM

    These are so pretty. I have a serious love affair with breads of all kind!
    Nice work!

  • bmk112302
    January 22, 2013 at 3:37 PM

    Great tutorial! That sauce looks so good. I’m definitely making these for super bowl!

  • January 22, 2013 at 4:04 PM

    I’ve been wanting to make homemade pretzels for what seems like forever. These are absolutely gorgeous, and the cheese dip sounds amazeballs. I think I have to add these to the Superbowl party menu, especially where they can be made in advance!

    • January 23, 2013 at 8:24 AM

      Thanks, Laura! You need to make them now!! I still have a few in the freezer and I’m hoping I can hold off on making them until the weekend for our movie night – I definitely couldn’t hold out until Super Bowl though! lol

  • January 22, 2013 at 4:23 PM

    I know just what you mean about obsessing over details when you’re having people over. I wish I could be that person who can just throw something together at a moment’s notice, but I just can’t help being a planner. 🙂 These pretzels look incredible – love the paper bag point of authenticity too!

    • January 23, 2013 at 8:22 AM

      Thanks, Kathy!

  • Tara
    January 23, 2013 at 2:14 AM

    Is it possible to make these without a standing mixer? I only have novice kitchen tools. Thanks!

    • January 23, 2013 at 7:30 AM

      Yes, you can mix the ingredients in a mixing bowl until it loosely starts to come together (called a “shaggy mass”) then knead the dough by hand on the counter for about 8 minutes. You’ll know the dough is ready to proof when it is smooth and slightly tacky.

  • ROSA ALVAREZ
    January 23, 2013 at 4:39 AM

    sensacionales tengo ganas de hacerlos y poder presumir de ellos

  • Susan P
    January 23, 2013 at 9:42 AM

    Oh my…..these look so good!

  • January 23, 2013 at 11:33 AM

    I saw the photo on Pinterest (I think) a few days ago and have been obsessing about these ever since!

  • Dawn
    January 23, 2013 at 12:41 PM

    Omgoodness these look so Yummy. My mouth is watering!!

  • January 23, 2013 at 2:34 PM

    Love the sound of this cheese sauce!

  • Kristen
    January 24, 2013 at 12:06 AM

    The title sounded so good to me but I am allergic to cilantro. Have you ever made it without or can you recommend a good substitute?

    • January 24, 2013 at 11:01 AM

      You can omit the cilantro.

  • Laura
    January 25, 2013 at 9:41 AM

    Just out of curiosity, if you do NOT have a stand mixer, what is the best way to make the dough? This recipe looks absolutely awesome and I want to try making these!

    • January 25, 2013 at 9:49 AM

      I’ve answered this question already – please check out the comments.

      • Laura
        January 25, 2013 at 10:28 AM

        Thanks, I passed that one right on by 🙂

  • Jenn
    January 25, 2013 at 12:24 PM

    I read the recipe a couple of times and hopefully I didn’t miss it, but if one were to make a single batch of pretzels, how many does that work out to?

    • Jenn
      January 25, 2013 at 12:25 PM

      Gah, found it in the photo tutorial.

  • Debbie
    January 25, 2013 at 10:49 PM

    Made these pretzels this afternoon and they tasted so wonderful on such a cold, icy day! I sprinkled a few of them with freshly grated parmesan cheese during the last four minutes of the baking time. Those were my husband’s favorite. I’ve frozen a few to have next week as an afternoon snack. Thanks for the recipe!

    • January 26, 2013 at 2:11 PM

      So glad you loved them! The parmesan cheese sounds like an excellent addition!

  • January 26, 2013 at 4:42 PM

    You call for baking soda in your ingredient list, but did not tell when to add it. I assumed with the flour? Gonna give it a try:)

  • Noelle
    January 26, 2013 at 4:51 PM

    Nevermind…I had to reread it! Thanks for the great recipe!
    N

  • January 26, 2013 at 8:54 PM

    This dip looks fabulous!! and the Chorizo / carmelized onion dip in on my to-do list already. I love making my own pretzels, and if you want to save youself even more time, boil them and prep them for baking (like adding salt / herbs) and then freeze them. I bake them from frozen on my pre-heated pizza stone in about 17 minutes! Great snack for my kids too!

  • January 28, 2013 at 12:22 PM

    I am very, very in love with the first photo. Well done, dear. And, this sounds like an awesome combo. We are on the same wavelength!

    • January 28, 2013 at 7:23 PM

      Thanks, Annie! Yes, totally on the same wavelength – and such a good one to be on too. 🙂

  • Mandy
    January 29, 2013 at 1:07 AM

    Excuse me? ADD 10 CUPS OF WATER FOR THE MIXTURE?!?!? I followed this recipe to the T and it would next get passed the state of crepe batter. I have no idea how anyone would get this recipe to work.

    • January 29, 2013 at 6:47 AM

      You misread the recipe. As you can see in the ingredient list, the 10 cups of water is listed separately from the water for the dough. In step 5 of the instructions, it says to bring the 10 cups of water to a boil – this is to cook the pretzels. Oh, and there’s no need to shout either. Thanks.

  • January 29, 2013 at 10:44 AM

    perfect, love it!

  • January 29, 2013 at 11:14 PM

    This pretzel recipe is amazing and I love how you have worked the freezing method to help with the party planning for the Superbowl. Great idea!

    • January 30, 2013 at 8:38 AM

      Thanks!

  • January 30, 2013 at 4:47 AM

    Oh, wow! That scrumptious looking picture is making me drool. These pretzels look absolutely PERFECT. Now I’m in the mood for a soft pretzel. I’ll definitely have to try that cheese sauce too.

  • Sunny
    January 30, 2013 at 11:56 AM

    Do you think a soymilk substitution for the regular milk will make a big diffetence?

    • January 30, 2013 at 12:36 PM

      I don’t really know. I don’t use soy milk so I can’t say for sure but I encourage you to give it a try. Your feedback will help others who may have the same question.

  • Ashley
    February 2, 2013 at 5:52 PM

    This looks awesome! Question- is the flour sifted 22oz or not sifted 22oz? Thanks!

    • February 2, 2013 at 7:34 PM

      Thanks! The flour is not sifted. I always will indicate if the flour needs to be sifted.

  • Tabitha Brennenstuhl
    February 2, 2013 at 8:03 PM

    Just made these, and they turned out absolutely perfect! Threw a few in butter, then cinnamon sugar, only problem is that I can’t stop eating them! Perfect recipe!!

    • February 3, 2013 at 10:11 AM

      Oh yeah, stopping is definitely the hardest part! I’m sure the cinnamon sugar ones were amazing!

  • February 2, 2013 at 11:12 PM

    These pretzels are beautiful. . and thank you for the step by step tutorial. . this is great. Now I’m not so intimidated anymore! I’m going to give these a try!

    • February 3, 2013 at 10:10 AM

      Thanks, Alice! Yes, they really are easy to make – you’ll love them!

  • February 16, 2013 at 10:52 AM

    I sincerely don’t mean to be a troll but I didn’t find the pretzels all that appetizing. Am going to try a second time today however; not giving up. Maybe they didn’t rise well enough. I also had trouble with the butter burning/smoking in the oven. Must have used too much. I’m not giving up though. It’s probably my lack of skill. Attempt 2 tonight. Thank you for sharing 🙂

    • February 16, 2013 at 2:44 PM

      I’m sorry they didn’t work out for you on the first try. I fully trust and love this recipe so if you have questions about where you think you may have gone wrong the first time, let me know. If they didn’t rise well, there are a couple things to do – check the expiration date on your yeast, take the temp of your water (water that is too hot or too cold won’t allow the yeast to bloom and your dough won’t rise properly), and make sure your kitchen is warm enough. My kitchen isn’t usually above 66 or 67 in the winter and it’s just too cold to get dough to rise. I proof my dough in a slightly warmed oven – just turn the oven on to the lowest temp and let it warm for 1 to 2 minutes. Turn it off and put the covered bowl of dough in to proof. Keep me posted with how your second attempt goes!

  • Arielle
    February 17, 2013 at 2:50 PM

    I have been looking to make homemade pretzels forever, but I live by myself so I wanted ones that I could easily freeze. When I saw your recipe with the freezer instructions I knew I had to make them. Just pulled them out of the oven and they are DELICIOUS! Thanks for a great recipe!

  • February 21, 2013 at 10:20 PM

    Made these. The pretzels were delicious. While The Mr. and I looove cilantro, we surprisingly found it very off-putting in the cheese sauce. The cilantro tasted very grassy, and we could hardly taste the cheese. We will definitely make the pretzels again. If we try the cheese sauce, we’ll either do it without cilantro, or cut down the amount of cilantro quite a bit.

  • March 3, 2013 at 6:45 PM

    You had me at jalapeno! mmmm.

  • Rosie
    March 4, 2013 at 7:42 PM

    I just made these and very easy! Love the step by step turitotial… But, my pretzels stuck to the parchment! I literally had to rip off the bottom of each pretzel because parchment was stuck to it. Might try baking them on a cooling rack next time.

    • March 4, 2013 at 8:59 PM

      I wouldn’t recommend baking the pretzels on a cooling rack – you really will never get them off. The dough will seep through the wires and bake right to the rack. It sounds like maybe one of two things happened: 1) you put too much butter on the pretzels and it dribbled down under the pretzels or 2) your oven rack was too low in the oven and the bottoms overcooked. Glad you liked them in spite of the parchment issue!

  • L
    March 8, 2013 at 3:16 PM

    Can’t wait to try these. A question about freezing… I freeze the shaped pretzels, then do I let them completely thaw before putting them in the water?

    • Lorraine Woodman
      June 2, 2013 at 7:56 AM

      They can be poached frozen just leave them in an extra 15 seconds. when you bake them, you need to bake them an extra 2-3 mins

  • Sharon Crandall
    March 22, 2013 at 4:00 PM

    Looks fab & can’t wait to try for the next gathering of friends! The poaching with the baking soda–is this process the same with bagels? I’ve tried to make them homemade a few times and results aren’t great. I live in Ireland and good bagels are hard to find….

    • March 22, 2013 at 6:45 PM

      Yes, it’s the same concept but I’m pretty sure the ratio of baking soda to water is different for each recipe. Believe it or not, good bagels are really hard to find in CT too so don’t feel too bad! lol Have you tried Peter Reinhart’s bagel recipe? Outstanding!

  • Kev
    April 20, 2013 at 9:16 PM

    I made the pretzels today and they came out great. The dough was fantastic. Super airy. I like them since the dough isn’t sweet like some other recipes. Didn’t try the cheese sauce but will one day.

  • Jordyn Pugh
    April 21, 2013 at 2:50 AM

    I love Alton Brown- he never disappoints! Your jalapeño cheese sauce was great too- I did a rendition of the pretzels on my blog and credited you for the sauce. Spoiler alert… jalapeño cheese sauce with black pepper pretzels…. not a great combo, but they are entirely amazing by themselves!

  • Heather Kamarainen
    April 29, 2013 at 1:19 PM

    I made these over the weekend – my first attempt at homemade pretzels. They were AMAZING! And so simple too!! Thank you for the recipe. We will be making them over and over again!

  • Christine horton
    July 30, 2013 at 6:13 PM

    What if I don’t have a stand mixer? What do I do then?

    • taraliptak
      July 31, 2013 at 5:33 PM

      You can knead the dough by hand.

  • Margs
    October 20, 2013 at 9:17 PM

    Yum! First time ever using yeast, it it worked perfectly! Got the ingredients the other day and forgot we drank all the milk!-so no dipping sauce. Gonna freeze half the batch and bake when I can make the sauce. Ta!

    • taraliptak
      October 22, 2013 at 8:08 PM

      That’s awesome! It’s so cool to hear about people’s first yeast experiences and it’s even better when they are successful. So glad you liked the pretzels and I hope you love the sauce when you make it.

  • Aryane
    January 1, 2014 at 3:41 PM

    I made these last night for our German meal (served with German white sausage, sauerkraut, sweet mustard and German white beer, must try!). We loved them so much that I made them again this morning! Thanks so much for the recipe! p.s. they work really well with half wheat flour too

    • taraliptak
      January 2, 2014 at 1:51 PM

      That’s awesome! And your meal sounds ahhhmazing! Thanks so much for coming back to let me know how they went over for you.

  • Hilary
    February 2, 2014 at 2:15 PM

    Hi Tara! I just made these, and they SMELL SO YUMMY! However, mine aren’t shiny like most soft pretzels, in fact they are very dull. Other than that they look gorgeous. I’m not too experienced in the bread/bagel/pretzel department, but isn’t the poaching what makes them shimmery? (Maybe I’m wrong) Do you have any advice for that? Thank you!

  • taraliptak
    June 12, 2014 at 8:29 PM

    I’m sorry but I don’t. A quick Google search can give you a way to convert the measurements though.

  • November 17, 2014 at 3:50 PM

    Hi Kimberly! I have never used a bread machine so I can’t comment on that but maybe someone else has tried it and will comment.

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