Soft Pretzels - Oster 4839 User Manual

Soft Pretzels

Dough:
1 cup plus 2 tablespoons water
1 tablespoon vegetable oil
®
3 cups Gold Medal Better for Bread™ flour
1 teaspoon salt
1 tablespoon sugar
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Topping:
3 tablespoons salt
1 tablespoon water
1 egg white
Coarse salt or sesame seed
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is
displayed, indicating the Dough Cycle. Press START.
2. Cut dough into 15 pieces; cover with towel to prevent drying. Roll each piece into 15-inch rope.
Twist each rope into pretzel shape. Cover; let rise in warm place 20 to 25 minutes or until almost
double.
3. Heat oven to 375°. Generously grease cookie sheet. Dissolve 3 tablespoons salt in 2 quarts boiling
water. Lower 3 or 4 pretzels at a time into boiling water, top sides down. Boil 2 minutes, turning once.
Remove with slotted spoon to paper towels; let stand a few seconds, then place 1/2 inch apart on cookie
sheet.
4. Beat 1 tablespoon water and the egg white; brush over pretzels. Sprinkle lightly with coarse salt. Bake
20 to 24 minutes or until light golden brown. Remove from cookie sheet. Cool on wire rack. 15
pretzels.
60