1 c Water
1 lg Egg; beaten
1 ts Salt
1/2 ts Sugar
2 1/2 c Bread flour
1 3/4 ts Active dry yeast
Add ingredients in the order listed. All ingredients must be at room
temperature.
DOUGH PROGRAM Press MENU SELECT to DOUGH Press SIZE OF LOAF to 1.5 LB.
setting. Press START. At the end of the program press STOP. Remove dough
from the bread machine. Dough is ready for hand shaping, rising and baking.
HAND-SHAPING 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 in 425 degrees F. preheated oven for 20 to 25 minutes or until golden
brown.
Yields
12 Servings