pondlady
11-03-2006, 07:31 PM
Oven: 425
20—25 Minutes
1 c water
1 large egg -- beaten
1 t salt
1/2 t sugar
2 1/2 c bread flour
1 3/4 t yeast
Add ingredients. All ingredients must be at room temperature. Select “Dough” program. At the end of the dough program, remove and divide dough into 12 equal portions. Place dough on lightly greased baking sheet and let rest 5 to 7 minutes. On lightly floured work surface, roll each piece into an 18" rope. To shape, bend each rope into a circle, overlapping about 4 inches from each end and leaving ends free. Take one end of dough in hand and twist at the point where dough overlaps. Carefully lift ends across opposite edge of circle. Tuck ends under to make a pretzel shape. Moisten and press ends to seal. Place pretzels on a lightly greased pan. Cover, let dough rise in a warm place until it doubles in size. Optional: Glaze tops of dough with egg white and sprinkle with coarse salt. Bake til golden brown.
20—25 Minutes
1 c water
1 large egg -- beaten
1 t salt
1/2 t sugar
2 1/2 c bread flour
1 3/4 t yeast
Add ingredients. All ingredients must be at room temperature. Select “Dough” program. At the end of the dough program, remove and divide dough into 12 equal portions. Place dough on lightly greased baking sheet and let rest 5 to 7 minutes. On lightly floured work surface, roll each piece into an 18" rope. To shape, bend each rope into a circle, overlapping about 4 inches from each end and leaving ends free. Take one end of dough in hand and twist at the point where dough overlaps. Carefully lift ends across opposite edge of circle. Tuck ends under to make a pretzel shape. Moisten and press ends to seal. Place pretzels on a lightly greased pan. Cover, let dough rise in a warm place until it doubles in size. Optional: Glaze tops of dough with egg white and sprinkle with coarse salt. Bake til golden brown.