Soft Pretzel Dough - Beyond WBYBM2 Owner's Manual

Soft Pretzel Dough

Select Dough cycle.
WATER 80º F/27º C
EGG YOLK ROOM TEMPERATURE
OIL
SUGAR
SALT
WHITE PEPPER
BREAD FLOUR
ACTIVE DRY YEAST
EGG WHITE
WATER
TOPPINGS (OPTIONAL):
Method
On a lightly floured surface cut dough into pieces. Roll
1.
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 into a pretzel shape.
Place on a greased baking sheet 1- ½ -inches apart. Brush
2.
with glaze and sprinkle with topping. Bake in a conven-
tional oven at 375º F/190º C for 15 to 20 minutes or until
done.
GLAZE:
139
Recipes
16 pretzels
1- ¼ CUPS
1
1 TBL
2 TBL
1 TSP
1/8 TSP
3- ½ CUPS
1 TBL
1
1 TBL
KOSHER SALT, SESAME SEEDS