West Bend L4805 manual Soft Pretzels, Coarse Salt

BREAD SELECT SETTING TO USE: Dough

1.Add lukewarm water to pan.

2.Add flour, 2 tablespoons sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker. Place dough into lightly greased bowl, cover and refrigerate 20 minutes.

5.Remove from refrigerator and place on lightly floured surface. Roll out into a rectangle, about ½-inch thick. For bagels, divide dough into 8 equal pieces for bagelettes, divide dough into 16 equal pieces.

6.Form each piece of dough into a ball. Punch hole in center with finger, then stretch dough until center hole is 1 or 2-inches in diameter, depending on size of bagel being made. Place formed bagels on greased cookie sheet about 2-inces apart. Brush lightly with cold water, cover and let rise in warm, draft-free place for 30 to 45 minutes or until almost double in size.

7.Bring 3 quarts of water to a boil in 5 quart Dutch Oven. Add sugar and stir to dissolve. Reduce heat to simmer and carefully add 2 to 3 bagels or 4 to 5 bagelettes to hot water. Simmer for 3 to 4 minutes on each side. Remove with slotted spoon, drain, then place on a greased baking sheet, about 1-inch apart. Sprinkle with poppy seeds or sesame seeds, if desired, or leave plain. Bake in preheated 450°F oven for 12 to 15 minutes. Remove, turn bagels over and bake on a second side for 12 to 15 minutes or until golden brown. Cool slightly before serving.

SOFT PRETZELS

Now you can make your own soft pretzels. If you are unable to find coarse salt in the grocery store, you may be able to buy it from a bakery. Makes 16 pretzels.

	INGREDIENTS
9 ounces (1cup +2 Tbsp.)	WATER, 95°F/35°C
3 cups	ALL PURPOSE or BREAD FLOUR
1 tablespoon	DRY MILK
2 tablespoons	SUGAR
¾ teaspoon	SALT
1 tablespoon	VEGETABLE SHORTENING
1½ teaspoons	ACTIVE DRY YEAST
---or---	---or---
1 teaspoon	BREAD MACHINE/FAST RISE YEAST
	COARSE SALT
1	EGG WHITE, slightly beaten

BREAD SELECT SETTING TO USE: Dough 1.Add lukewarm water to pan.

2.Add flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place shortening into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface.

5.Knead dough about 1 minute. Roll out into a rectangle, about ½-inch thick. Divide dough into 16 equal pieces. Shape each piece into a ball. Place on greased baking sheet, cover and rise in warm, draft-free place for 20 minutes.

52