Oster deluxe bread and dough maker manual Soft Pretzels, Dough

Soft Pretzels

Dough:

1 cup plus 2 tablespoons water

1 tablespoon vegetable oil

3 cups Gold Medala Better for BreadTM flour

1 teaspoon salt

1 tablespoon sugar

2 l/2 teaspoons regular active dry yeast

OR

2 l/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. Select WHITE DOUGH cycle.
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 l/2 inch apart on cookie sheet.
4.	Beat 1 tablespoon water and the egg white; brush over pretzels. Sprinkle lightly
47	with coarse salt. Bake 20 to 24 minutes or until light golden brown. Remove
	from cookie sheet. Cool on wire rack. 15 pretzels.