Breadman TR2828G instruction manual Soft Pretzels

DOUGHS (CONTINUED)

Soft Pretzels

	12 pretzels
water 80˚F/27˚C	p cup
oil	2 TBL
sugar	1 TBL
salt	2 tsp
bread flour	2 cups
Red Star® active dry yeast	12 tsp

Use Dough mode and 2 Dough menu

Method	1.	When cycle is complete, turn the dough onto
		floured surface. Divide into 12 equal pieces. On
		lightly floured surface, roll each piece into an 18-
		inch rope. Shape rope into circle, overlapping about
		4 inches from each end and leaving ends free.
	2.	Take one end of dough in each hand and twist at the
		point where the dough overlaps. Carefully lift ends
		across to the opposite edge of circle. Tuck ends
		under edge to make a pretzel shape, moisten and
		press to seal.
	3.	Place on greased cookie sheet. Let rise, uncovered
		until puffy, about 20 minutes.
	4.	Meanwhile, in a 3-quart stainless or enameled
		saucepan, bring 2 quarts water and 3 cup baking
		soda to boil. Lower 1 or 2 pretzels into saucepan,
		simmer for 10 seconds on each side. Lift from water
		with a slotted spoon or spatula, drain.
	5.	Place on well-greased cookie sheet. Let dry briefly.
		Brush with egg white, sprinkle with coarse salt. Bake
		at 425˚F/218˚C for 12 to 15 minutes or until
		browned. Remove from cookie sheet. Serve warm
		with butter or mustard, if desired.

60.