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51.
Soft Pretzel Dough
16 pretzels
Water 80°F/27°C 1
1
⁄4 cups
Egg Yolk, room temperature 1
Oil 1 TBL
Sugar 2 TBL
Salt 1 tsp
White Pepper
1
⁄
8 tsp
Bread Flour 3
1
⁄
2 cups
RED STAR
®
Active Dry Yeast 1 TBL
or
RED STAR
®
QUICK•RISE
™
Yeast 2 tsp
or
Bread Machine Yeast 2 tsp
Program: DOUGH
Glaze
Egg White 1
Water 1 TBL
Toppings (optional)
Kosher Salt 1 TBL
Sesame Seeds 1 TBL
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.
TBR15&CAN_IB_4-11-03(New) 11/4/03 3:45 PM Page 51