Yield: 1 Servings
|3 cups||Bread flour|
|1 cup||Water; 80 deg|
|2 tablespoons||Oil; 80 deg|
SETTING: White Bread / MANUAL
Enjoy a soft crusty pretzel warm from the oven with mustard or butter.
After the machine has completed the second rising, it will beep. Remove the dough onto a lightly floured surface. Divide into 4 parts. Divide each fourth into 3 pieces. Roll each piece into an 18-inch rope. Shape rope into a circle, overlapping about 4 inches from each end and leaving ends free.
Take one end in each hand and twist to the point where dough overlaps.
Carefully lift ends across to opposite edge of circle. Tuck ends under edge to make a pretzel shape; moisten and press ends to seal. (Clear, huh? :-) Place on greased cookie sheets. Let rise, uncovered, until puffy, about 20 minutes.
In a 3-quart stainless steel or enameled saucepan, combine 2 quarts of water and ⅓ cup baking soda; bring to a boil. Lower 1 or 2 pretzels into saucepan, simmer for 10 seconds on each side. Lift from water with slotted spoon. Return to greased cookie sheet. Let dry briefly. Brush with 1 egg white slightly beaten. Sprinkle with coarse salt or sesame seeds.
Bake at 425 degrees for 12 minutes.
>From: Rick Turley <rickt@...>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Welbilt/Red Star Yeast