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GARLIC-CHEESE TOPPING
1
⁄
4
cup olive oil
1
1
⁄
2
tsp oregano leaves, dried
1
⁄
4
cup garlic, coarsely
chopped
1
⁄
3
cup Parmesan cheese,
grated
1
⁄
4
tsp salt
Heat olive oil and stir in oregano and
garlic. Remove from heat immediately.
Spoon mixture over dough. Sprinkle
with remaining ingredients. Bake as
directed.
GREEK STYLE TOPPING
1
⁄
4
cup olive oil
1
1
⁄
2
tsp oregano
leaves, dried
1 cup onion, thinly
sliced
1
⁄
3
cup Feta cheese,
crumbled
1
⁄
4
cup black olives,
sliced-drained
1
⁄
4
tsp salt
Heat olive oil, add onions and cook
until soft but not brown, 5 minutes.
Spoon mixture over dough. Sprinkle
with remaining ingredients. Bake as
directed.
SOFT PRETZEL DOUGH
8 pretzels
Dough
1
1
⁄
2
-1
3
⁄
4
cups bread flour
1
⁄
2 tsp salt
1 TBL sugar
1
⁄8 tsp white pepper
1
1
⁄2 tsp active dry yeast
1
⁄
2 cup + 2 TBL water
1
1
⁄2 tsp oil
1 egg yolk
Glaze
1 egg white
1 TBL water
Topping
kosher salt
sesame seeds
Temperature: 350°F/176°C
Bake Time: 15-20 minutes
Invert dough hooks and mix
together all dry ingredients except
1
⁄
2
cup of flour on Speeds 1-2 for 30
seconds.
Heat water and oil to
120°-130°F/49°-54°C. Continue
mixing on Speeds 5-6 and drizzle
water slowly into dry mixture until
mixed, 2-3 minutes. Continue to mix
for 2-3 minutes. Add egg yolk.
Continue to mix for 2 minutes.
Gradually add the remaining flour
to form a soft, slightly tacky, dough
ball; mix for 2-4 minutes. Continue
kneading for another 10 minutes.
Perform dough stretch test.
Spray large bowl with a non-stick
spray. Place dough in bowl and turn
to coat on all sides. Cover and let
rise in warm place 1 hour or until
double in size.
Punch down dough, cover and allow
to rest 10 minutes to make the
dough easier to handle. Cut dough
into 8 pieces on a lightly floured
surface. 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. Place on a greased baking
sheet 1
1
⁄
2
inches apart. Brush with
glaze and sprinkle with topping.
Bake as directed.