Bread Machine Pretzels

Ready in 1 hour

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1 lg Egg; beaten
1 c Water
2 1/2 c Bread flour
1/2 ts Sugar
1 ts Salt
1 3/4 ts Active dry yeast

Original recipe makes 12



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. Recipe by: Welbilt Bread Machine co. Posted to MC-Recipe Digest V1 #759 by James and Susan Kirkland on Aug 24, 1997

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