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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.
SOFT PRETZEL DOUGH
1 1/2 pounds
16 pretze l s
water 80°F/27°C 1 1/4 cups
egg yolk, room tempera t u r e 1
o i l 1 T B L
s u g a r 2 T B L
s a l t 1 tsp
white pepper 1/8 tsp
bread flour 3 1/2 cups
a c t i ve dry ye a s t 1 T B L
P ro g r a m 1 0
G l a ze
egg white 1
wa t e r 1 T B L
Toppings (optional)
kosher salt 1 T B L
sesame seeds 1 T B L
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