Table of Contents
Advertisement
. , ,
..
■■
. ...
C. "v '
SOFT PRETZELS
■ ■ ■ : \
-••s:>i*i:.;,/.T-tf: •.Wlryr'.-..,-.•N.-r.jy<•;•:• y.:/•.:■ .-<v.-.s:
water 80°F/27°C ....
egg yolk room temperature
lemon juice
oil
sugar
salt
white pepper
bread flour
active dry yeast
Glaze:
egg white
water
Toppings (optional):
kosher salt
sesame seeds
\program
16 pretzels
1 1/4 cups
jIL'ZI
1 tsp
1 TBL.
2 TBL
1 tsp
1/8 tsp
3 1/2 cups
1 TBL
1
1 TBL
Method
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 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. Bake at 375°F/190°C 15-20 minutes or until done.
Variation
Pepperoni Pretzels:
Add 1 cup sliced pepperoni and 2 tablespoons parmesan cheese to dough
ingredients. Follow method for completion.
-
53
-
Advertisement
Table of Contents
