61
SOFT PRETZEL DOUGH
16 pretzels
Water 80°F/27°C
1
1
/
4
cups
Egg Yolk, room temperature
1
Oil
1 TBL
Sugar
2 TBL
Salt
1 tsp
White Pepper
1
/
8
tsp
Bread Flour
3
1
/
2
cups
RED STAR
®
Active Dry Yeast
1 TBL
or
RED STAR
®
QUICK•RISE
™
Yeast
2 tsp
or
Bread Machine Yeast
2 tsp
Program: DOUGH
GLAZE
Egg White
1
Water
1 TBL
TOPPINGS (OPTIONAL)
Kosher Salt
1 TBL
Sesame Seeds
1 TBL
METHOD...
1. Place dough on a lightly floured surface and cut into pieces. Roll each piece into a 16 inch rope.
Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop.
2. Place on a greased baking sheet 1
1
/
2
inches apart. Brush with glaze and sprinkle with topping.
Let rise until double in size, about 30 minutes. Bake at 375°F/190°C for 15-20 minutes or until
done.
VARIATION...
PEPPERONI PRETZEL DOUGH
Method...
1. Add 1 cup thin sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients.
2. Follow method above for completion.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 63
Summary of Contents for TR520
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