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60.
DOUGHS (CONTINUED)
Soft Pretzels
12 pretzels
water 80˚F/27˚C p cup
oil 2 TBL
sugar 1 TBL
salt 2 tsp
bread flour 2 cups
Red Star
®
active dry yeast 12 tsp
Use Dough mode and 2 Dough menu
1. When cycle is complete, turn the dough onto
floured surface. Divide into 12 equal pieces. On
lightly floured surface, roll each piece into an 18-
inch rope. Shape rope into circle, overlapping about
4 inches from each end and leaving ends free.
2. Take one end of dough in each hand and twist at the
point where the dough overlaps. Carefully lift ends
across to the opposite edge of circle. Tuck ends
under edge to make a pretzel shape, moisten and
press to seal.
3. Place on greased cookie sheet. Let rise, uncovered
until puffy, about 20 minutes.
4. Meanwhile, in a 3-quart stainless or enameled
saucepan, bring 2 quarts water and 3 cup baking
soda to boil. Lower 1 or 2 pretzels into saucepan,
simmer for 10 seconds on each side. Lift from water
with a slotted spoon or spatula, drain.
5. Place on well-greased cookie sheet. Let dry briefly.
Brush with egg white, sprinkle with coarse salt. Bake
at 425˚F/218˚C for 12 to 15 minutes or until
browned. Remove from cookie sheet. Serve warm
with butter or mustard, if desired.
Method