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Soft Pretzel Dough
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 1
G l a ze :
egg white 1
wa t e r 1 T B L
Toppings (optional):
kosher salt
sesame seeds
M e t h o d
1 . On a lightly floured surface cut dough
into pieces. Roll each piece into a 16
inch rope. Cross the ends of the rope to
m a ke a loop; twist the crossed ends once
and fold across the loop.
2 . Place on a greased baking sheet 1 1/2
inches apart . B r ush with glaze and
s p ri n k l e with topping. B a ke at
375°F/190°C 15-20 minutes or until
d o n e.
■ Va r i a t i o n
Pe p p e roni Pretze l s : Add 1 cup sliced
pepperoni and 2 tablespoons parm e s a n
cheese to dough ingredients. Follow method
for completion.
Cheesy Mexican
Pretzel Dough
18 pretze l s
water 80°F/27°C 1 1/4 cups
cheddar cheese, shredded 1 cup
s a l t 1 tsp
s u g a r 1 T B L
c o o k ed bacon, drained —
c h o p p e d 1/4 cup
green chilies, drained —
c h o p p e d 3 T B L
d e hy d rated onions 1 T B L
bread flour 4 cups
a c t i ve dry ye a s t 2 tsp
P ro g r a m 1 1
G l a ze :
c o rn m e a l 2 T B L
e g g 1
wa t e r 1 T B L
M e t h o d
1 . Place on a lightly floured surfa c e, divide
dough into 18 pieces. Roll each piece
into a 18 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
s p ri n k l e d with cornmeal, 2 inches apart .
B r ush with glaze and sprinkle with
t o p p i n g . B a ke at 375°F/190°C 15-20
m i nutes or until done.