User's Manual

Soft Pretzels

Dough:

1 cup plus 2 tablespoons water

1 tablespoon vegetable oil

3 cups Gold Medal

Better for Bread™ flour

1 teaspoon salt

1 tablespoon sugar

2 1/2 teaspoons regular active dry yeast

2 1/2 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. Press SELECT until the number “9” is

displayed, indicating the Dough Cycle. Press START.

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 1/2 inch apart on cookie

sheet.

4.Beat 1 tablespoon water and the egg white; brush over pretzels. Sprinkle lightly with coarse salt. Bake

20 to 24 minutes or until light golden brown. Remove from cookie sheet. Cool on wire rack. 15

pretzels.