Oster deluxe bread and dough maker - Manual (Page 48)

Soft Pretzels
Dough:
cup plus 2 tablespoons water
tablespoon vegetable oil
3 cups Gold Better for flour
teaspoon salt
t a b l e s p o o n s u g a r
2 l/2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
Topping:
3 tablespoons salt
tablespoon water
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
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
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with coarse salt. Bake 20 to 24 minutes or until light golden brown. Remove
from cookie sheet. Cool on wire rack. 15 pretzels.