Soft Pretzels
Dough:
1
cup plus 2 tablespoons water
1
tablespoon vegetable oil
3 cups Gold
Medala Better for
BreadTM
flour
1
teaspoon salt
1
tablespoon sugar
2 l/2 teaspoons regular active dry yeast
OR
2
l/2
teaspoons bread machine yeast or
quick-acting active dry yeast
Topping:
3 tablespoons salt
1
tablespoon water
1
egg white
Coarse
salt or sesame seed
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed.
Select WHITE DOUGH
cycle.
2. Cut dough into 15 pieces; cover with towel to prevent drying. Roll each piece into
15.
inch rope. Twist each rope into pretzel shape. Cover; let rise in warm place 20 to 25
minutes or until almost double.
3. Heat oven to 375”. Generously grease cookie sheet. Dissolve 3 tablespoons salt in 2
quarts boiling water. Lower 3 or 4 pretzels 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
l/2
inch apart on cookie sheet.
4. Beat 1 tablespoon water and the egg white; brush over pretzels. Sprinkle lightly
47
with coarse salt. Bake 20 to 24 minutes or until light golden brown. Remove
from cookie sheet. Cool on wire rack. 15 pretzels.
To Next Page
Loading...
