INGREDIENTS

INSTRUCTIONS

ABM-100/300/350
SETTING: White Bread / MANUAL
Enjoy a soft crusty pretzel warm from the oven with mustard or butter.
After the machine has completed  the second rising, it  will beep.  Remove
the dough onto a lightly floured surface. Divide into 4 parts. Divide each
fourth into 3 pieces. Roll each piece into an 18-inch rope. Shape rope into
a circle, overlapping about 4 inches from each end and leaving ends free.
Take one end in each hand and twist to the point where dough overlaps.
Carefully lift ends across to opposite edge of circle. Tuck ends under edge
to make a pretzel shape; moisten and press ends to seal. (Clear, huh?
:-) Place on greased cookie sheets. Let rise, uncovered, until puffy, about
20    minutes.
In a 3-quart stainless  steel or enameled saucepan,  combine 2 quarts of
water and 1/3 cup baking soda; bring to a boil. Lower 1 or 2 pretzels into
saucepan, simmer for 10 seconds on each side. Lift from water with slotted
spoon. Return to greased cookie sheet. Let dry briefly. Brush with 1 egg
white slightly beaten. Sprinkle with coarse salt or sesame seeds.
Bake at 425 degrees for 12 minutes.
>From: Rick Turley <rickt@hpfccg.sde.hp.com>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Welbilt/Red Star Yeast

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