Soft Pretzels
Dough:
I
cup wafer
2
teaspoons vegetable oil
2 l/Z cups Gold Medal@ Better for BreaflM flour
314 teaspoon salt
2 teaspoons sugar
I
l/Z teaspoons regular active dry yeast
OR
1
112
teaspoons bread machine yeast or
quick-acting active dry yeast
Tapping:
3 tablespoons salt
I tablespoon water
1
egg white
Coarse salt or sesame seed
DIRECTIONS:
1.
Place all Dough ingredients in
breadpan
in the order listed. Select WHITE DOUGH cycle.
2. Cut dough into
12 pieces; cover with towel to prevent drying.
RON
each piece into f5-inch rope.
Twist each rope into pretzel shape.
Cover; let rise in warm place 20 to 25 minutes or
zlntil
almost
double.
3. Heat oven to 375”.
Generously grease cookie sheet.
Dissolve 3 tablespoons salt in 2 quarts
boiling water. Lower 3 or
4pretxels at a time into boiling water, top sides down. Boil 2 minutes,
turning once. Remove with slotted spoon to paper towels;
let stand a few seconds, then place
II2
inch apart on cookie sheet.
4. Beat I tablespoon water and the egg white; brush over pretzels.
Sprinkle lightly with coarse salt.
Bake 20 to
24 minutes or until light golden brown.
Remove from cookie sheet. Cool on wire rack.
I2 pretzels.
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