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Ingredientes
- 1 pkt yeast
- 3 c. bread flour
- 1 Tbsp. sugar
- 1/2 tsp salt
- 1 c. water 80 deg
- 2 Tbsp. oil 80 deg
Direcciones
- SETTING: White Bread / MANUAL
- Enjoy a soft crusty pretzel hot from the oven with mustard or possibly 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 pcs. 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, till puffy, about 20 min.
- In a 3-qt stainless steel or possibly enameled saucepan, combine 2 qts of water and 1/3 c. baking soda; bring to a boil. Lower 1 or possibly 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 possibly sesame seeds.
- Bake at 425 degrees for 12 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 697g | |
| Calories 1794 | |
| Calories from Fat 300 | 17% |
| Total Fat 34.34g | 43% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1184mg | 49% |
| Potassium 551mg | 16% |
| Total Carbs 313.37g | 84% |
| Dietary Fiber 11.3g | 38% |
| Sugars 13.86g | 9% |
| Protein 51.92g | 83% |
