Whole wheat soft pretzels - pan-1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| XKGR41A Don Fifield | ||
| 1⅛ | cup | Whole wheat flour (5 1/4 oz) |
| 1⅛ | cup | Bread flour (5 1/4 oz) |
| 1 | tablespoon | Dry milk |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Shortening |
| 2 | tablespoons | Molasses |
| ⅝ | cup | Water (5 fl.oz) |
| 1 | teaspoon | Dry yeast |
| TOPPINGS: | ||
| 1 | Egg; beaten | |
| ¾ | tablespoon | Black sesame seeds(optional) |
| ¼ | cup | Coarse salt (optional) |
Directions
1. Place first 5 ingredients inside the bread pan. Add molasses and water. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours and 15 minutes later) 2. Divide the dough into 8 equal portions. Roll each portion on a lightly floured surface into a ball. Cover with a plastic wrap and rest for 20 minutes. 3. Using the palm of the hand, roll each unit on a lightly floured surface into a rope of about 10 inches long. 4. Twist once where the dough overlaps.
5. Lift ends across to opposite edges. Tuck ends under. 6. Place on a greased baking pan. Spray water on top. Proof at 90 deg. for 30 to 50 minutes. 7. Brush with beaten egg. Add any desired toppings. 8. Bake in 375 deg. oven for 15 to 22 minutes.