Dough
- 3/4 cup [190 mL] water [70 to 80°F / 21 to 27°C]
- 1 large egg
- 3/4 teaspoon [3.75 mL] salt
- 3 cups [420 g] all-purpose flour
- 4 teaspoons [20 g] sugar
- 2 teaspoons [4.6 g] active dry yeast
- Flour
Topping
- 1 large egg
- 1 tablespoon [15 mL] water
- Coarse salt, sesame seeds, poppy seeds or grated Parmesan cheese
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- Measure all dough ingredients [water, egg, salt, flour, sugar and yeast] into bread machine pan in the order suggested by the manufacturer.
- Process on dough cycle.
- When cycle is completed, remove dough onto a floured surface.
- If needed, knead in more flour, to get an easy to handle dough.
- Divide dough into 12 parts; roll each part into a 16-inch [40-cm] long rope.
- Onto greased baking sheets, curve each rope into a circle, crossing ends over top.
- Twist ends once; bring crossed ends over bottom of circle.
- Lightly beat together egg and water for topping.
- Brush onto pretzels
- Sprinkle pretzels with coarse salt, sesame seeds, poppy seeds or grated Parmesan cheese.
- Bake into a preheated 350°F [180°C] oven for 18 to 20 minutes, until done, switching positions of pans halfway through baking time.
- Serve warm.
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