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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
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